Lentil Bake with Roasted Carrot & Parsnips

Lentil Bake with Roasted Carrot & Parsnips

SERVES: 4 | PREP TIME: 15 min | COOK TIME: 50-60 min


This satisfying lentil bake is layered using the roasted slices of vegetables like lasagne sheets. We have used carrots and parsnips but swede turnips work really too. The flavours all blend together and are finished off with a golden cheesy topping.

Lentil Bake


250g red or green lentils
1 medium onion or half a leek
2 garlic cloves
2 tablespoons oil
1 400g tin chopped tomatoes
1 tablespoon tomato puree
2 medium carrots
2 medium parsnips
500ml vegetable stock
1 or 2 balls mozzarella or 12 mini balls
1 teaspoon dried oregano
Salt and pepper



1. Prep your ingredients:

  • Preheat the oven to 200 degrees/180 for a fan oven
  • Wash and peel the carrots and parsnips
  • Then cut them into wide flat slices about 1cm thick
  • Chop the onion and garlic very finely and make up your stock

2. Start by spreading the carrots, parsnips and turnips on a large roasting tin, season with salt and pepper and drizzle a tablespoon of oil over them. Roast for 20 minutes then take out of the oven.

3. Soften the garlic and onion in a tablespoon of oil on a gentle heat for about 3-4 minutes. Add in the lentils and stir until well coated. Season and add the oregano. Stir in the stock, chopped tomatoes and tomato puree. Bring to the boil and simmer for 20-30 minutes with the lid on stirring occasionally until the lentils are soft. Add in more liquid if necessary.

4. Take the lentils off the heat and spread half on the bottom of an oven proof dish. Add a layer of the roasted vegetables followed by another layer of the lentils. Then use the rest of the vegetables to cover the top and finally scatter the torn mozzarella on top.

5. Bake in the oven for about 30 minutes until golden and bubbling.

6. Leave to sit for 10-15 minutes and serve with a fresh green salad.