Winter Vegetable and Lentil Shepherd’s Bake

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chopped carrots
• 2 cups chopped parsnips
• 1 cup chopped celery
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook until softened.
3. 3 Add garlic, carrots, parsnips, and celery; cook for 5 minutes.
4. 4 Stir in lentils, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a simmer.
5. 5 Cover and transfer to the oven. Bake for 40 minutes.
6. 6 Stir in frozen peas and sprinkle breadcrumbs evenly over the top.
7. 7 Drizzle melted butter over breadcrumbs.
8. 8 Return to oven and bake uncovered for 10 more minutes, until breadcrumbs are golden and vegetables are tender.

Equipment

• Large oven-safe skillet
• Baking sheet

Variations

• Add a splash of lemon juice before serving for a bright finish.
• Use brown rice instead of lentils for a gluten-free option.

Substitutions

• Use vegetable stock cubes if you don't have broth.
• Substitute breadcrumbs with crushed cornflakes for a gluten-free alternative.

Pairings

• Pairs well with a glass of Pinot Noir or a sparkling water with lemon.

Nutrition

Tips

• For extra flavor, roast the vegetables separately before adding to the skillet.
• Check the lentils for doneness; if they need more time, cover and bake for an additional 5 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy topping.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven, adding a splash of broth if needed.

Serving Suggestions

• Serve with a crisp green salad and a slice of crusty bread.

FAQ