Vegan Lentil and Potato Bake – Cozy Plant-Based Casserole

This dish reminds me of cozy weeknights, the scent of rosemary filling the kitchen, and that first warm forkful of baked potatoes layered over rich, tomatoey lentils.

There’s something so nurturing about this Vegan Lentil and Potato Bake—it’s plant-based comfort food at its finest.

Whether you’re craving something hearty without the heaviness, or just want a wholesome make-ahead dinner, this one’s a keeper.

Why I Love This Recipe

100% plant-based, but super filling

Budget-friendly and pantry-staple ingredients

Cozy, herby, tomato-lentil base topped with crispy baked potatoes

Great for meal prep or feeding a crowd

What You’ll Need (Ingredient Highlights)

Dried red lentils – They cook fast and absorb flavors beautifully.

Carrots & onions – The aromatic base adds sweetness and depth.

Chopped tomatoes & tomato purée – Create that rich tomato sauce.

Tamari sauce – Adds a subtle umami kick; use soy sauce if preferred.

Mixed herbs, rosemary & oregano – Key to the comforting flavor profile.

Corn flour – Helps thicken the lentil filling just right.

Thinly sliced potatoes – For the crispy, golden top layer.

Pro Tips Before You Start

Slice the potatoes very thin (under 0.5 cm) to ensure they bake through.

Don’t skip the foil in the first baking step—it helps steam the potatoes.

Let the lentil sauce simmer until thick and rich—it shouldn’t be too runny.

For extra crispiness, broil the top for the last 2–3 minutes.

Taste and adjust seasoning before assembling—lentils need enough salt.

How to Make Vegan Lentil and Potato Bake

Step 1: Preheat the Oven

Set your oven to 180°C (350°F) and prepare a large oven-safe dish.

Step 2: Cook the Base Veggies

Dice the onion and carrots.

Heat olive oil in a large skillet and sauté the vegetables for 4–5 minutes until softened.

Step 3: Add Garlic and Corn Flour

Stir in the minced garlic and cook for another 1–2 minutes.

Add corn flour and stir to coat the vegetables.

Step 4: Simmer the Lentils

Add lentils, chopped tomatoes, tomato purée, tamari, bay leaves, herbs, and half the stock.

Stir everything together, bring to a boil, then reduce to a simmer.

Cook for 15 minutes, adding more stock as needed until the sauce thickens.

Step 5: Prepare the Potatoes

While the lentil filling simmers, peel and thinly slice the potatoes into discs (<0.5 cm thick).

Step 6: Assemble the Bake

Transfer the lentil mixture to your baking dish and level the surface.

Layer the sliced potatoes on top in a slightly overlapping pattern.

Step 7: Season the Top

Drizzle the potatoes with olive oil and season with black pepper and thyme.

Step 8: Bake Covered and Then Uncovered

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 20 minutes until golden and crispy.

Step 9: Serve Warm

Let it rest for 5 minutes, then serve immediately for maximum comfort.

What to Serve It With

This bake is hearty on its own, but it pairs wonderfully with:

A crisp green salad with lemon vinaigrette

Steamed green beans or broccoli

Vegan garlic bread or crusty sourdough

A dollop of plant-based yogurt or tahini drizzle

Variations / Substitutions

Use sweet potatoes instead of regular ones for a sweeter topping.

Add mushrooms or chopped zucchini to the lentil base for more texture.

Replace tamari with soy sauce or coconut aminos.

Top with breadcrumbs or vegan cheese for extra crunch.

Want more heat? Add chili flakes or smoked paprika.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the oven or microwave until warmed through.

Freeze the entire bake or individual portions for up to 2 months.

Thaw overnight in the fridge and reheat in the oven for best results.

FAQs

Can I use green or brown lentils instead of red?
Red lentils cook quickly and break down nicely—other types will work but may take longer and have a firmer texture.

Do I need to soak the lentils first?
No soaking needed—just rinse and cook directly.

Can I prep this ahead of time?
Yes! Assemble it fully and refrigerate before baking, or bake and reheat the next day.

What can I use instead of corn flour?
You can use plain flour or arrowroot as a thickener.

How do I make the top extra crispy?
Finish under the broiler for 2–3 minutes or brush with vegan butter before baking.

Can I add cheese on top?
Yes, use your favorite vegan shredded cheese or a cheesy sauce layer.

Is this gluten-free?
Yes, if your tamari and stock are certified gluten-free.

Final Thoughts

This Vegan Lentil and Potato Bake is everything I love in a cozy dinner—simple ingredients, nourishing flavors, and a golden potato topping that’s hard to resist.

It’s the kind of dish that leaves you full, happy, and already craving the leftovers.