-
25
minPrep Time -
45
minCook Time -
70
minReady in -
perYield -
350
calCalories
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:
- 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.
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Christmas, Dairy-Free, Dinner, Fall, Flavor Profile, Lunch, Recipes, Summer, Thanksgiving | No Comments » on Cranberry and Lentil Bake