Cranberry & Lentil Bake

Kcal 400 kcal per serving
Fat 9g fat
Carbs 56g carbs
Protein 15g protein


  • 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 


Step 1

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. 

Step 2

Now, soften the onions in a medium pan for about 5mins.

Step 3

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.

Step 4

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. 


Step 5

(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.