Lentil and Mushroom Bake

A flavorful and filling bake combining protein-rich lentils, savory mushrooms, and herbs, topped with a creamy cauliflower mash and served with roasted asparagus.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4.5
• Cuisine: American
• Difficulty: Medium

Dietary

• Vegan
• Dairy-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Carb
• Low-Sugar
• High-Protein
• Vegetarian
• High-Fiber
• Low-Sodium

Tags

• bake
• roast
• healthy
• comfort food
• savory
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 8 ounce cremini mushrooms (sliced)
• 2 clove garlic (minced)
• 0.5 cup brown lentils (cooked (from ~1/4 cup dry))
• 0.25 cup vegetable broth
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 head cauliflower (chopped into florets)
• 0.25 cup unsweetened almond milk
• 1 tablespoon vegan butter alternative
• 1 pound fresh asparagus (trimmed)

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced yellow onion and sliced cremini mushrooms. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and browned.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the cooked brown lentils, vegetable broth, nutritional yeast, dried thyme, dried rosemary, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, to allow flavors to meld. Remove from heat.
5. While the lentil mixture simmers, steam or boil the chopped cauliflower florets until very tender, about 8-10 minutes. Drain well.
6. Transfer the cooked cauliflower to a food processor or use an immersion blender. Add unsweetened almond milk, vegan butter alternative, a pinch of salt, and black pepper. Blend until smooth and creamy like mashed potatoes.
7. Pour the lentil and mushroom mixture into a 9x13 inch baking dish. Spread the cauliflower mash evenly over the top.
8. Toss the trimmed fresh asparagus with a drizzle of olive oil (not included in ingredient list as it's for tossing) and season with salt and pepper. Arrange asparagus on a separate baking sheet.
9. Bake the lentil and mushroom bake for 20-25 minutes, or until heated through and lightly golden on top. Bake the asparagus alongside for the last 10-15 minutes, until tender-crisp.
10. Serve the savory lentil and mushroom bake with the roasted asparagus.

Notes

Ensure your cooked lentils are drained well to prevent a watery bake. This dish makes excellent leftovers and can be reheated in the oven or microwave.

Nutrition (per serving)

• Calories: 370
• Protein: 30.5 g
• Carbohydrates: 18.9 g
• Fat: 19.1 g
• Fiber: 9.5 g
• Sodium: 320 mg
• Saturated Fat: 4.1 g
• Sugar: 5 g