Vegan lentil and leek bake

Vegan lentil and leek bake with Puy-style lentils, potatoes and soya cream: a hearty oven classic with a gentle hint of nutmeg and a simple method.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 420 kcal per serving
• Protein: 16 g
• Fat: 12 g
• Carbs: 58 g

Ingredients

• 1 tin of Puy-style lentils
• 1 leek
• 300 g potatoes
• 200 ml soya cream (without seed oils)
• 1 tbsp olive oil
• 1 pinch of nutmeg
• 1 pinch of salt

Method

You’ll need: oven · baking dish · chopping board · knife · sieve

1. Rinse the Puy-style lentils in a sieve and drain well. Preheat the oven to 200 °C (180 °C fan).
2. Cut the leek into thin rings, wash it thoroughly and soften it in the olive oil until tender.
3. Peel the potatoes and slice them thinly. Stir the soya cream with the salt and nutmeg.
4. Spread the Puy-style lentils and leek in a baking dish and lay the potato slices evenly on top. Pour the seasoned soya cream over it.
5. Bake the dish at 200 °C for 35–40 min, until the potatoes are soft and the top is golden brown. If needed, cover it loosely towards the end.
6. Let the vegan lentil and leek bake rest briefly and serve hot. A green salad goes well with it.

Good to know

A bake like this is simple comfort. Warm, creamy and down-to-earth – just the thing for a relaxed evening.

Swaps

Puy-style lentils → brown lentils (also provide fibre and protein). Soya cream → gluten-free oat cream without added sugar or seed oils (milder in flavour). Potatoes → sweet potatoes (also provide beta-carotene).

Allergens

Contains soya; usually good for children if the leek is cooked until soft, and fine in pregnancy as long as all the ingredients are fresh and the bake is cooked right through.

Dairy-free recipes