Lentil Bake with Sweet Potato Mash

Looking for a nutritious and delicious vegan meal that will satisfy your taste buds? Look no further than our Sweet Potato Lentil Bake! We've packed this dish with flavourful lentils, pearl barley, (I love barley) mushrooms, and lots of fresh vegetables such as celery and carrots, all topped with a scrumptious, olive oil infused sweet potato and potato mash.

What really sets this bake apart is the deep, rich flavour we've managed to achieve. Herbs and Tamari have worked their magic, infusing every bite with a depth of flavour that will leave you feeling totally satisfied. So, whether you're a vegan looking for a tasty new meal option or someone who loves good food, you won't want to miss out on this tasty vegan Lentil Bake.

 

 

Sweet potato (21%), potato (21%), tomato, water, red onion, carrot, lentils (5%), mushroom (5%), CELERY, barley (GLUTEN), tomato puree, Tamari (SOYA beans, water, sea salt, mirin (sweet rice, water, cultured rice), vegetable stock (sea salt, maltodextrin (from maize), rice flour, vegetables 7.2% (onion, carrot, parsnip), yeast extract, sunflower oil, parsley, turmeric), rapeseed oil, parsley, olive oil, salt, thyme, sage, pepper, salt, pepper, bay leaf, parsley

Energy 339kJ/80kcal, Fat 1.5g of which saturates 0.2g,
Carbohydrate 14g of which sugars 3.1g, Protein 2.1g, Salt 1.0g

Can be cooked from frozen, or defrost in the fridge overnight before cooking.
Not suitable for cooking in a microwave.

  1. Preheat your oven to 170ºC, 325ºF gas mark 3.
  2. Remove this sleeve and plastic wrapping but keep in the wooden baking mould and place on a baking tray. Our wooden baking moulds are suitable for the oven, just make sure they are not too close to a direct flame or element.
  3. Cook for 40 minutes if already defrosted, or cook for 55 minutes if still frozen Cook until piping hot and lightly browned.
  4. Leave for a couple of minutes before serving.

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