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Cranberry & Lentil Bake









Useful Information

Preparation Time –

15 mins

Cooking Time –

15 mins

Difficulty –


Portions –

Serves 1


  • 25g dried cranberries
  • 1tbsp red wine
  • 125g washed & drained cooked puy lentils
  • 2 tsp olive oil
  • ½ garlic clove
  • crushed ½ onion
  • Chopped finely herbs: 1tbsp each of chopped sage leaves & parsley a pinch of ground cloves
  • 1tsp tomato puree
  • 1 tsp cornflour

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    This cranberry and lentil bake has a little festive crunch to bring to your table this Christmas season.


    • Heat the oven to 180C fan. Oil and line the base of a 200ml ovenproof ramekin with a circle of baking parchment. In a separate pan, bring the cranberries and wine to a boil and simmer until they’re starting to form a sauce. Next, pour this mixture into the ramekin.
    • Now, soften the onions in a medium pan for about 5mins.
    • Meanwhile, split the lentils in half quantities and mash up one half roughly using a fork. Add garlic, herbs and cloves to the pan and cook for another minute
    • Take the pan off the heat and stir in all the lentils, tomato puree, soy and cornflour. Mix really well and add into the ramekin, pressing down firmly.
    • (At this stage, you can choose to freeze the mixture. Defrost in the fridge overnight).
    • Bake in the oven for 15mins. Turn out upside down to serve.


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