HOME
- Home
- Directory
- About Us
RECIPES LIST
- SEARCH
- RECIPES LIST
- CONDIMENTS
- COURSES
  - APPETIZER
  - BREAD & ROLLS
  - BREAKFAST
  - BRUNCH
  - DESSERT
  - DINNER
  - LUNCH
  - SNACKS
  - SOUPS
  - STIR FRY
- CUISINES
  - AMERICAS
  - ASIA
    - CHINESE
    - JAPAN
    - Thai
    - Vietnamese
  - AFRICA
  - EUROPE
    - BRITISH
    - BELGIAN
    - FRENCH
    - GERMANY
    - GREEK
    - ITALIAN
    - NETHERLANDS
    - POLISH
    - RUSSIAN
  - ISLANDS
    - HAITI
    - JAMAICAN
  - MIDDLE EAST
    - ARAB
    - INDIAN
- HOLIDAYS
  - BIRTHDAYS
  - CHRISTMAS
  - EASTER
  - GAME NIGHT
  - HALLOWEEN
  - NEW YEARS
  - THANKSGIVING
- QUICK CATEGORIES
- SEASON
  - FALL
  - SPRING
  - SUMMER
  - WINTER
Forum
- Sign In
- Community Boards
SEARCH
Submit Recipe
Health

Cranberry and Lentil Bake

Home
Cranberry and Lentil Bake

25
min
Prep Time
45
min
Cook Time
70
min
Ready in
per
Yield
350
cal
Calories

User Review:
0
User Rating:

Share Print Add to Favorite

Share this recipe

Cranberry and Lentil Bake

Recipe Overview

Author’s name:Vegor
Recipe type:Vegan
Allergens:Wheat,Soy
Seasons:Christmas
Cuisines:American
Courses:Main Course

Recipe Description

A festive and flavor-packed Cranberry and Lentil Bake, featuring a tangy combination of cranberries and lentils. Ideal as a holiday main dish for those preferring plant-based options.

Ingredients

150g red lentils
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 apple, grated
200ml vegetable broth
2 tbsp balsamic vinegar
1 tsp dried sage
100g breadcrumbs

Steps:

Preheat oven to 180°C (350°F, gas mark 4).
Cook lentils in vegetable broth until tender, about 20 minutes, then drain.
Sauté onion, garlic, and bell pepper until soft.
In a large bowl, mix the cooked lentils, sautéed vegetables, cranberries, apple, balsamic vinegar, sage, breadcrumbs, salt, and pepper.
Transfer the mixture into a greased baking dish.
Serve warm, garnished with fresh sage leaves.