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Cranberry and Lentil Bake

  1. Home
  2. Cranberry and Lentil Bake
  • 25
    min
    Prep Time
  • 45
    min
    Cook Time
  • 70
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
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    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:

    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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    Vegor “The scientist”

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