040 / 75 · Cook Once on a Day Off

Roasted Root Vegetable and Lentil Bake

4 vegetable-and-lentil bake portions · Active 30 min · Total 1 hr 10 min

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Roasted carrots, parsnips and potatoes sit over a tomato-and-lentil base in this practical day-off bake. The vegetables are roasted first so their edges have color before they meet the sauce. Canned lentils keep the second stage short. A modest cheddar topping binds the layers without turning the dish into a large quantity of cheese sauce. Cut and cool the portions separately when making it for later shifts.

Jump to ingredients

Roasted root vegetable and lentil bake with a golden cheddar topping.

Roast according to size, not a decorative shape

Cut the roots into similar half-inch pieces. A large potato chunk will still be firm when a thin carrot slice is ready. Spread the vegetables on a rimmed tray and turn once so several surfaces color. They should be almost tender before going over the lentils; the final bake is for bringing the dish together, not rescuing raw centers.

Keep the lentil base thick

A watery base makes the vegetables lose their browned texture. Simmer the canned tomatoes briefly with onion and seasoning before adding lentils. Drain the lentils gently and fold rather than beat them through. The base should spread easily in the dish while holding a shallow mound. A dish with a broad surface gives more browned vegetables per serving than a deep narrow casserole.

Ingredients

  • 2 medium carrots, cut into 1/2-inch pieces (200 g)
  • 2 small parsnips, cut into 1/2-inch pieces (200 g)
  • 1 medium potato, cut into 1/2-inch cubes (200 g)
  • 1 tablespoon olive oil (15 ml), divided
  • 1/2 teaspoon fine salt, divided
  • 1 small onion, finely chopped (100 g)
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 can chopped tomatoes (14.5 oz/411 g)
  • 2 cans cooked green lentils (15 oz/425 g each), drained and rinsed
  • 1/4 teaspoon ground black pepper
  • 3/4 cup grated cheddar (75 g)

Set out

Conventional oven, Rimmed baking tray, Skillet, 8-by-8-inch baking dish, Food thermometer

Allergens

Milk. Check labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Toss carrots, parsnips and potato with 2 teaspoons oil and half the salt. Roast on the tray for 25–30 minutes, turning once, until nearly tender and browned in places.
  2. Meanwhile, heat remaining oil in the skillet over medium. Cook onion for 5 minutes, add garlic and thyme for 30 seconds, then add tomatoes, remaining salt and black pepper. Simmer for 8 minutes until thick.
  3. Fold drained lentils into the sauce and heat for 3 minutes. Spread in the baking dish and top with roasted vegetables.
  4. Sprinkle with cheddar and bake for 12–15 minutes until bubbling and the center reaches 165°F/74°C. Rest for 5 minutes before portioning.

Portions cool more usefully than a whole dish

Cut the bake once it has rested and transfer the portions into shallow containers. A deep baking dish stays hot in the middle and takes up refrigerator space that could hold several ready-to-use portions.

A useful detail

Parsnips can have woody central cores when large. Remove any tough core before cutting the measured pieces.

Another way

  • Use peeled celeriac instead of parsnip, checking tenderness before assembling.
  • Use grated mature Gouda instead of cheddar for a different topping.

Keep it well

Refrigerate in shallow individual containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days, or freeze for up to 2 months. Reheat covered to 165°F/74°C; uncover briefly if refreshing the cheese top.