Cranberry & lentil bake served with vegetables

Cranberry & lentil bake

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

Prep: 5 mins Cook: 25 mins


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.


  • 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



    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



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

  • ½ tbsp chopped parsley



    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


  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.
17th Apr, 2020
Made this several times and it is always a hit with the vegetarians in our family
koolk_2009's picture
15th Dec, 2019
Tastes pretty good before baking, I added cinnamon instead of cloves and used some chopped chestnuts with the cranberries. Hope it tastes ok
8th Jan, 2019
This isn't a bad recipe, but in terms of flavour and texture I think I was expecting a bit more. The sage was slightly overpowering so use less. Also I had a hard job mashing the lentils so blended half and even after packing the mix tightly into ramekins it didn't hold it's shape that we'll. Having said that, I used fresh cranberries cooked in wine and these definitely boosted the bake as a whole.
17th Dec, 2018
These were lovely! I used apple juice instead of wine. I doubled the recipe and made three in a lined extra large cupcake tin. Will be doubling it again to make six for Christmas Day. Highly recommended, even my veggie 8 year old keeps asking for them.
Connie Harvey's picture
Connie Harvey
17th Dec, 2019
hi could I cook in a bigger dish for more people? thanks
3rd Dec, 2019
Can you freeze this?
lulu_grimes's picture
4th Dec, 2019
Hello, Yes you can, it will freeze for up to two months. I hope this helps.
10th Nov, 2019
Just wondering if the parsley and sage in this recipe are fresh or dried?
goodfoodteam's picture
14th Nov, 2019
Thanks for your question. They are fresh. If dried herbs are needed in one of our recipes we do state this in the ingredients. We hope this helps in future.
23rd Dec, 2018
Hello, In California I am only seeing dried cranberries with added can sugar. Is that ok for this recipe. I don’t wish to make it deadly sweet. Thank you!
Daniel Sabel's picture
Daniel Sabel
22nd Dec, 2018
What gravy will go well with this?
goodfoodteam's picture
22nd Dec, 2018
Thanks for your question. You could serve it with our vegetarian gravy:
Alison Di Meglio's picture
Alison Di Meglio
12th Dec, 2018
Can you use regular green lentils to make these?
goodfoodteam's picture
14th Dec, 2018
Thanks for your question. Puy lentils have a particularly good texture and rich colour but the standard green lentils do hold their texture pretty well so you can use them here as a substitute.


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.
Want to receive regular food and recipe web notifications from us?