• 25
    min
    Prep Time
  • 45
    min
    Cook Time
  • 70
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:

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 dried cranberries
  • 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
  • Salt and pepper to taste

Steps:

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

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Christmas, Dairy-Free, Dinner, Fall, Flavor Profile, Lunch, Recipes, Summer, Thanksgiving | No Comments » on Cranberry and Lentil Bake

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