Lentil Bake | Cooking With Jade Store

Lentil Bake


(Cooking Time: 10 minutes Preparation Time: 75 minutes Servings: 4)

Lentil Bake


  • Amount per Serving
  • Calories 386g
  • Fats 5g
  • Cholesterol 18mg
  • Total Carbohydrate 15g
  • Protein 15g


  • 2 cups of green lentils
  • 1 cup shelled buckwheat
  • 1 cup of rolled oats
  • 1 cup of water
  • 1 cup of cashew nuts, finely chopped
  • 1 cup of hazelnuts, finely chopped
  • ½ onion, minced
  • 2 carrot, diced
  • 2 tbsp flax seeds, ground
  • ½ pound of button mushrooms, sliced
  • 1 cup of vegetable milk
  • 1 tbsp white miso
  • 1 tbsp cider vinegar
Lentil Bake-1

For the sauce:

  • 1 tbsp of olive oil
  • 1 shallot, minced
  • 1 cup of button mushrooms, sliced
  • ½ cup of vegetable broth
  • ½ tbsp tomato paste
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 tbsp of cornstarch, diluted in a little water
  • 1 tbsp of red wine


  • Preheat your oven to 360°F.
  • Put the lentils, buckwheat, rolled oats in a large saucepan, add the water, bring to a boil, then reduce the heat to low and cook for 20 minutes, until the water has been absorbed.
  • Put the previous mixture in a salad bowl, add the other ingredients, salt and pepper then pour into a previously oiled cake mould
  • Bake in the oven for 50 minutes to 1 hour.
  • Meanwhile, prepare the sauce. Heat the olive oil in a saucepan, add the shallot and the mushrooms, cook for 5 minutes.
  • Add the vegetable broth, tomato puree, thyme and bay leaf, cook over high heat until reduced by 1/3. Add the diluted starch and the red wine. Let thicken.
  • Serve the lentil roast with the sauce and enjoy!

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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