Enjoy a delicious French Lentil Bake, perfect for roast dinners. This gluten-free, vegan dish is hearty and satisfying for everyone.
Delicious and Nutritious Plant-Based Dish for a Cozy Gathering
This French lentil bake is a delightful dish that is both gluten-free and vegan, making it an excellent choice for those with dietary restrictions. The recipe showcases the rich flavors of lentils, combined with fresh ingredients to create a wholesome meal that is perfect for gatherings. It has gained popularity among guests, highlighting its appeal as a comforting and nutritious option suitable for various occasions.
Crafted with care and love, this lentil bake not only satisfies hunger but also provides a source of plant-based protein and essential nutrients. It’s a versatile dish that can be served as a main course or a side, and it pairs well with a variety of accompaniments. The balance of flavors ensures that even those who are not specifically seeking vegan or gluten-free options will find this meal enjoyable and fulfilling.
Wholesome Comfort Meets Culinary Elegance: A Plant-Powered Delight for Your Next Feast!
I have just made my French lentil bake and I wanted to share it with you guys it makes a perfect addition to a roast dinner it’s vegan glutenfree and it serves deliciously with potatoes and veggies or even a RW SLO I’m going to show you how to make it and it’s really simple surprisingly simple considering.
How delicious it is so if you like what you see please remember to give this a thumbs up subscribe to my channel that is awesome and I love to see you tuning in and read your comments so let’s go and see how easy it is to make this French lentil bake so I’m using these are called French lentils they’re also called P lentils sometimes they’re.
Called lentil Verte or green lentils just have a look at them they hold together really nicely when cooked you can also swap out for brown lentils if you don’t have these first things first I want to put lentils Tomatoes water a heaped tablespoon of ground corana a heap teaspoon of sea.
Salt two Heap teaspoons of onion powder a teaspoon of cinnamon and then some black pepper that is ridiculously easy so I like to make things super simple why complicate things give it a mix in and then bring it to the boil put your lid on meanwhile while that’s boiling you just want to chop up your sweet potato.
Into two chunks so I’m going to go for about a cm cubed or half an inch cubed for this you can peel the skin if you want or you can leave the skin on that’s entirely up to you so that’s come into the boil nicely to pop in all your sweet potatoes and then you want to turn it down to medium heat and let it have a rolling boil for.
About five minutes and then turn it down to a simmer and the next part is you’re going to get about 75 G of oats and 75 G of sunflow seed you can use pumpkin seed sunflower seed um you could use nuts you could just use all oats if you don’t like oats or you can’t eat oats you could use quinoa flakes or bucke flakes you can just mix.
And match I like to grind these so I’m going to just quickly do that in a NE bullet just rustically if you have a Bullet blender that’s literally going to take you a couple of seconds just to grind them down just like that see how nice and rustic that is and then I’m going to put a pinch of sea.
Salt nice Twist of pepper so I’ve got this um dried herb mix just a Sprinkle of that you could put some dried parsley fresh parsley a couple of tablespoons of oil if you don’t want to use oil just use water and then mix it in with a spoon so what I want to get at this stage is a nice crumble.
Mixture we’re going to have to add a tiny bit of water so just remember if you don’t use oil just use water for the whole lot it it is nice if you put a little bit of oil and it doesn’t really matter what oil you use just use whatever you’re comfortable with that’s almost there see that so what I want to do is add about another tablespoon of.
Water to that and then it’s just going to come together see that’s starting to stick together like that that’s all you need to do that’s so easy how easy is that and in the meantime the base is cooking away nicely I’m just going to leave this on the side and if it dries out before you put it on just add a tiny dash of water.
Make sure you don’t add too much there you go so once it starts sticking together like that you know it is perfect next thing you want to do is get an ovenproof dish I’m going to use this one here cuz I like it and it’s nice you can also use a rectangular shaped one like this want it this kind of size it doesn’t matter if it’s deeper or if it’s.
Shallower or if it’s round or if it’s rectangle or square just use whatever you have available it’s still going to work there you go basically so you know when it’s ready when it’s nice and soft to the bite oh that tastes so good so once it’s done just pop it into your oven proof dish remember you you can add anything.
Into this so you could add peas you could add fresh herbs you could add any vegetable and then put your crumble top in right on top and Pat it down nicely and then I might just let that cool down if I want to cook it later if I want to bake it in the oven later or I can pop it in the oven now and let it cook until it’s nice.
And tanned on top if I’ve let it cool down then I’m going to let it cook for about 45 minutes be sure to go to the description and click on the link because then you’ll get the full written recipe with thorough instructions and measurements and everything like that so thank you for tuning in I do hope that you make this let me know if you make it.
And if you make any variations or add any extra little Juna into your French lentil bake and remember to subscribe give me a thumbs up and I look forward to seeing you soon bye for now
