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The Boat Shed Kitchen

Vegan Lentil and Potato Bake

This Vegan Lentil and Potato Bake layers a hearty, herby lentil-tomato stew under crisp-edged slices of golden potato. It’s entirely plant-based, protein-rich, and packed with flavor. Whether you're vegan or just looking to eat more vegetables, this comforting bake is sure to please.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Calories: 350

Ingredients
  

  • 2 tbsp olive oil
  • 1 white onion
  • 2 medium-large carrots
  • 2 cloves of garlic
  • 250 g dried red lentils
  • 1 tbsp corn flour
  • 1 tin of chopped tomatoes
  • 1 vegetable stock cube + 400 ml water
  • 2 tbsp tomato puree
  • 1 tbsp tamari sauce
  • 2 bay leaves
  • 1 tsp mixed herbs
  • 1 tsp rosemary
  • 1 tsp oregano
  • salt and pepper
  • 2 –3 large baking potatoes peeled and sliced thinly into discs

Method
 

  1. Preheat oven to 180°C (350°F).
  2. Dice onion and carrots, sauté in olive oil for 4–5 minutes.
  3. Add minced garlic, cook 1–2 minutes, then stir in corn flour.
  4. Add lentils, chopped tomatoes, tomato purée, tamari, bay leaves, herbs, and half the stock.
  5. Simmer 15 minutes, adding more stock as needed.
  6. Peel and thinly slice potatoes (<0.5 cm).
  7. 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.