Lentil Bake

by Edward Daniel

Lentil bake and my version of it, I have been meaning to put down on paper for sometime. And, here it is. What I love about this dish is that the nutritional yeast and plum seasoning enhance the subtle flavour of the lentils. This an amazing simple dish to put together.

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g lentils
  • 750ml filtered water
  • 200g plum tomatoes, chopped
  • 25g nutritional yeast
  • 100g breadcrumbs
  • 1bts chervil
  • 1tsp plum seasoning
  • 1/2tsp salt
  • 1tsp olive oil


  1. Preheat oven to 180 degrees Celsius, or if you have a convection oven to 160 degrees. Celsius.
  2. Place lentils with the filtered water in a pressure cooker and once the cooker starts to steam cook for 5 minutes. Alternatively, place in a saucepan, bring to the boil and simmer for 20 minutes until the lentils start to mush.
  3. Place the lentils into a large mixing bowl. Add the remaining ingredients save the oil. Mix well.
  4. Line a loaf tin or oven proof dish with the oil and place baking paper on top.
  5. Scoop the lentil mixture into the tin/dish, cover with aluminium foil and bake in the oven for 45 minutes.
  6. Serve warm.


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