Looking for a hearty, plant-based dish that’s packed with flavor and warmth? Our Red Lentil and Potato Bake is the ultimate comfort food, perfect for family dinners or meal prepping. This wholesome bake brings together tender potatoes, savory red lentils, and rich aromatics to create a deliciously satisfying, vegan-friendly meal. With the addition of tamari for umami depth and oat flour for a slightly thickened texture, this bake delivers on both flavor and nutrition without overwhelming ingredients or steps. Pair it with a side salad or some steamed greens for a complete and nourishing meal.

You Will Need…

Red Lentils: Nutty and tender, red lentils are the perfect base for this bake. They cook quickly and add a lovely texture to the dish while delivering a great source of plant protein.
Potatoes: Thinly sliced potatoes become beautifully tender and slightly crisp on top, layering a cozy, starchy component to the bake.
Onion and Garlic: These classic aromatics add depth and enhance the flavor, creating a flavorful base for the lentils.
Vegetable Broth: A quality vegetable broth infuses the lentils with a savory taste and helps bind the dish together.
Oat Flour: Acting as a natural thickener, oat flour binds the lentils with the other ingredients, creating a delightful texture that makes each bite satisfying.
Tamari: Adds a touch of umami, balancing the natural sweetness of the tomatoes and lending a richer flavor to the dish.
Herbs and Spices: Thyme, rosemary, and smoked paprika bring warmth and aroma. Smoked paprika is optional but recommended if you enjoy a subtle smokiness.
Diced Tomatoes: Pouring diced tomatoes over the top adds a juicy layer that brings everything together, preventing the potatoes from drying out.

How to Make

Preheat the Oven: Start by preheating your oven.

Cook the Lentils: Simmer the red lentils in a pot with vegetable broth, tamari, thyme, rosemary, and smoked paprika. The lentils should be tender but not mushy. Season with salt and pepper.

Sauté the Aromatics: In a skillet, sauté the onion and garlic until they turn translucent. Add in the oat flour then combine this mixture with the cooked lentils to enhance their flavor.

Layer and Bake: Begin layering in your baking dish. Start with half the lentils, followed by a layer of potatoes, then the remaining lentils, and finish with another potato layer. Pour the diced tomatoes over the top.

Bake: Cover the dish with foil and bake. Remove the foil and bake until the potatoes on top to turn golden.

Garnish and Serve: Let the bake rest after removing from the oven. Garnish with fresh parsley before serving for a touch of color and freshness.

Pro Tips

1. Uniform Potato Slices: To ensure even cooking, slice your potatoes as uniformly as possible. A mandoline slicer works wonders here if you have one!

2. Don’t Skip the Tamari: Tamari adds a wonderful depth, giving the lentils a rich umami flavor that complements the other ingredients well. If you’re gluten-free, ensure you use a certified gluten-free tamari.

3. Prep in Advance: You can prepare the lentil mixture and sautéed onions ahead of time. When you’re ready to bake, just layer and pop it in the oven.

4. Leftovers: This bake makes for delicious leftovers! Store it in an airtight container and enjoy within 3 days. Reheat in the oven for the best texture.

This Red Lentil and Potato Bake is the perfect balance of simplicity, flavor, and nourishment. Give it a try, and enjoy a deliciously wholesome meal that’s easy to love!

Print Recipe

Red Lentil and Potato Bake

This bake is hearty, nourishing, and perfect as a main dish with a side salad or steamed greens! Enjoy!

Prep Time20

Cook Time1

Servings: servings

Calories: 288kcal

Ingredients

1 cup red lentils (rinsed)
2 large potatoes (thinly sliced)
1 large onion (diced)
2 cloves garlic (minced)
14 oz diced tomatoes
2 cups vegetable broth
1 tablespoon oat flour
1 tablespoon tamari
1 teaspoon thyme
1 teaspoon rosemary
½ teaspoon smoked paprika (optional for a hint of smokiness)
salt and pepper to taste
parsley for garnish

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Lentils: In a pot, add rinsed red lentils, vegetable broth, tamari, thyme, rosemary, and smoked paprika. Bring to a boil, then lower the heat and simmer for 10-12 minutes until the lentils are tender. Season with salt and pepper to taste.
Prepare Potato and Onion Mix: In a large skillet, sauté the diced onion and garlic until translucent, about 3-4 minutes, then add in the oat flour. After a few minutes, add to lentils.
Layer Ingredients: In a baking dish, spread half of the cooked lentils evenly. Layer half of the sliced potatoes on top, then spread second half of the lentils – finishing with sliced potatoes on top.
Add Tomatoes: Pour the diced tomatoes over the top layer, spreading them evenly across the dish.
Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the potatoes are golden and tender.
Garnish: Sprinkle with fresh parsley before serving.

Nutrition