Lentil Veggie Bake

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These damp spring days still have me searching for comfort food! Where are you summeeeeer???? While I wait, I’ll be here chopping veggies and baking stuff. The base of this recipe are the red lentils which are a great source of vegetarian/vegan protein and fiber.



1 cup of red lentils

¼ cup chopped green onion

½ cup chopped cremini mushrooms

1 ½ cups chopped tomatoes

3 cups baby spinach

Bread crumbs

For the Sauce

1 cup soaked cashews

¼ cup nutritional yeast

½ cup + 2 tbsp of unsweetened almond milk

1 tsp garlic powder

Pinch of sea salt



  1. Preheat oven to 375°.
  2. Cook lentils according to directions. Typically 3 cups of water for 1 cup of lentils, bring to a boil and then reduce to simmer for approx. 15 mins, but you’ll know by looking at them where they’re done.
  3. In a blender, combine the cashews, yeast, almond milk, garlic powder, and salt. Process until smooth.
  4. Combine veggies in a 9 x 9 casserole dish.
  5. Drain the lentils and add to veggies
  6. Pour sauce over top and combine until all the veggies and lentils are coated with the sauce.
  7. Smooth out the top and cover with a light layer of bread crumbs.
  8. Bake covered at 375° for 20 mins.
  9. Remove cover and bake for an additional 10 mins.
  10. Let stand for 5 mins after removing from the oven.

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