Cranberry & lentil bake served with vegetables

Cranberry & lentil bake

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 1

Double or triple the quantities of this festive cranberry and lentil bake to serve more people, if you like. You can make it up to two days before serving

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal398
  • fat9g
  • saturates1g
  • carbs56g
  • sugars23g
  • fibre12g
  • protein15g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 25g dried cranberries
  • 1 tbsp red wine
  • 125g cooked Puy lentils
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ garlic clove, crushed or finely grated
  • 1 tbsp chopped sage
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • ½ tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ¼ tsp smoked paprika
  • pinch ground cloves
  • 1 tsp tomato purée
  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp cornflour

Method

  1. Heat oven to 200C/180C fan/gas 6. Oil and line the base of a 200ml ovenproof ramekin with a circle of baking parchment. Put the cranberries in a small pan with the wine and cook for a couple of mins over a medium heat until the cranberries are plump and the wine syrupy. Pour into the base of the ramekin and set aside.

  2. Put the lentils in a bowl and roughly mash about half of them with a fork. Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat until softened. Stir in the garlic, herbs, paprika and cloves and cook for another minute. Turn off the heat and add the lentils, tomato purée, soy and cornflour, stir everything together well, then spoon into the ramekin, pressing down gently with the back of a spoon. Can be chilled for two days, or freeze for up to two months, with the ramekin covered. Defrost in the fridge before cooking.

  3. Put the ramekin on a baking tray and bake for 15 mins. Leave to cool for 1 min, then turn out onto a plate.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
VegNell
3rd Dec, 2018
Does anyone have any ideas how to make this without wine?
Emilie Maddison's picture
Emilie Maddison
3rd Dec, 2018
I imagine (since its just 1 tbsp) you could replace it with about 0.5-1 TEAspoons of a sweet vinegar, such as wine vinegar or balsamic.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.