Christmas Lentil Bake


  • Optional Toppings


This delicious dish is by James Wythe.

It’s gluten and dairy free and the perfect Christmas dinner recipe for the family!

TIP: This gets even better the next day so for Christmas you could always make it the day before, store it in the fridge overnight and just reheat in the Panasonic oven on Christmas Day!




Heat a pan with olive oil and add the garlic, onion, carrots, parsnips, celery, mushrooms salt and pepper and cook together for 5 minutes until softened.


Meanwhile drain and rinse the tinned lentils


Optional: Make the tomato sauce topping by mixing the 6tbsp tomato puree, 2 tbsp maple syrup and 2 tbsp Tamara in a bowl


Once the veg is cooked add to a food processor along with the drained lentils and blend for 30 seconds.


Transfer the mix to a bowl and add the rosemary, thyme, 1 tbsp tamari, 1/2 cup buckwheat flour and pinch of salt & pepper and mix


Optional: Place the mix into a small baking dish and top with the tomato sauce


Place in the microwave oven for 50 minutes at 210 C


Christmas Lentil Bake

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Adjust Servings:
2 Garlic Cloves Crushed
1 Red Onion Diced
3 Small Carrots Diced
2 Parsnips Diced
2 Celery Stalks Diced
250g Mushrooms Finely Chopped
2 Cans of Precooked Green Lentils
1 Sprig of rosemary Finely Chopped
1 Small handful of thyme Chopped
1/2 cup Buckwheat Flour
Optional Toppings
6 tbsp Tomato Puree
2 tbsp Maple Syrup
3 tbsp Tamari
Salt and Pepper

James Wythe

James Wythe

Hello, I'm James Wythe! A fully qualified Health Coach and food blogger. I specialise in creating healthy and quick gluten, wheat, dairy, egg and refined sugar free recipes. My aim is to inspire and motivate people to make better food choices and to improve their overall lifestyle.

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