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.
Vegan Lentil and Potato Bake
Ingredients
Method
- Preheat oven to 180°C (350°F).
- Dice onion and carrots, sauté in olive oil for 4–5 minutes.
- Add minced garlic, cook 1–2 minutes, then stir in corn flour.
- Add lentils, chopped tomatoes, tomato purée, tamari, bay leaves, herbs, and half the stock.
- Simmer 15 minutes, adding more stock as needed.
- Peel and thinly slice potatoes (<0.5 cm).
- See full steps with tips & photos → https://theboatshedcafe.com/vegan-lentil-and-potato-bake/
Notes
- Use a mandoline slicer for evenly thin potato slices.
- Make it ahead: assemble and refrigerate, then bake just before serving.
- For extra flavor, rub a clove of garlic onto the baking dish before adding the lentil mixture.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.