Lentil and mushroom bake

Prep: 10 mins
Cook: 60 mins
Lentil and mushroom bake
Delicious baked mushroom medley with rustic lentils make for a nice change in the cold months.

1 tbsp olive oil

1 small onion, chopped

2 garlic cloves, crushed

200g wild mushrooms, sliced if needed

250g mixed mushrooms, sliced if needed

2 tbsp smoked paprika

150g green lentils

200g tinned sweet corn, drained

500 ml vegetable stock

Sprig of thyme

Fresh chilli, as garnish (optional)

Potato side dish (optional)

625g potatoes

Drizzle of olive oil

Preheat the oven to 160°C / 325°F / Gas mark 3.

Line a baking tray with greaseproof paper and set aside.

In a large frying pan, heat the oil and fry the onion until soft.

Add the garlic and fry for another 2-3 minutes then transfer to an oven proof dish.

Add all of the mushrooms to the pan and cook for 5 minutes on a medium heat. 

Add the paprika, lentils, thyme and the stock then bring to a simmer.

Tip in the corn, cover with foil loosely and set aside.

Finely slice the potatoes and layer them into the baking tray with a generous drizzle of olive oil and some salt and pepper.

Bake both the mushroom dish and the potatoes for 30 minutes.

Remove the foil and cook for a further 10 minutes until the sliced potatoes are golden then serve with a garnish of chilli over the mushroom dish if using.


Preparation Time
10 minutes

Cooking Time
60 minutes

Main ingredients
Vegetables, Lentils, Stock/Broth

Recipe Type
Dinner, Healthy, Vegetarian

Special Info

Level of Difficulty


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