Vegetarian Lentil Bake

This lentil bake has been a family favourite for goodness knows how many years now. Most recently, my 5 year old boy cub declared this to be the ‘most delicious dinner ever‘. Yay!

At this time of year when it is cold outside, this is comforting, warming and all-round wonderful. But that doesn’t stop at the taste – it’s also fantastic to prepare in the morning or even the day before and then quickly heated up just before dinner: which makes it great to feed guests without having to disappear into the kitchen for long periods of time while trying to entertain!

I’ve made this dish with a myriad of different vegetables, and they all worked well. Depending on what is in season, or indeed hiding in your fridge, you can use anything at all, and still this dish never fails!

Successful vegetables used in the past include: leeks, mushrooms, sweetcorn, peppers, peas, carrots, butternut squash, pumpkin, sweet potato, broccoli, cauliflower, celery, courgette… see? There really are no limits!!

Being the time of year it is though, and having a husband whose list of contraband foods includes mushrooms, peas and courgette, I went with earthy pumpkins and sweet potatoes this time.

Many of our friends have asked me for the recipe before, and ususally were met with the same answer: ‘I just cook it, there is no recipe.’ Which is true – I cook these things as I go along. There is a pattern though and it’s always cooked the same way, so I’ve written down what I put in and how much the last two times and even though the vegetables slightly varied, the rest stayed the same.

Here we have the chopped up vegetables, where I snuck the end of a broccoli head into (which doesn’t feature in the ingredients list, so don’t panic, I just used up something and the amount of pumpkin by weight is same as my pumpkin/broccoli together) As you can also see, this was all chopped rather small so it’s all perfectly bite-sized.

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I’m getting ahead of myself though. The first thing you do, is set the lentils to boil in a small pot. You can use either green or brown lentils. I like to use the brown ones as they keep their shape after they’re cooked as you can see here:

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While the lentils merrily do their thing in their pot, peel and roughly chop the potatoes and boil them in a separate pot. Once boiled, set aside for making the mash. The mash will top this lentil bake and is best when it’s quite firm. I used a little milk and nutmeg to make it and it’s still quite firm.

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I used nutmeg that I grate myself. Hard to give estimates on how much, but I would say roughly 1/4 teaspoon. Best to taste it yourself while making this, to be sure you like it.

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Mmmmhhhh love the smell of fresh nutmeg ❤

While both the lentils and the potatoes were cooking I chopped all the vegetables. In a large frying pan, I then first sauteed the onion/celery/garlic until a little softened, then added all the dried herbs and vegetables. I stirred them up well so everything was coated in the now flavoured oil and let it cook like this for a couple of minutes while stirring constantly.

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Only then did I add the stock to the pan, and as you can see here, the stock will not cover all the vegetables. If it did, you’d be left with much too much sauce at the end. Don’t worry though, your veggies will still cook through perfectly, without being turned into mush. All will keep its shape 🙂

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Then I turned down the heat and let it do it’s thing, stirring it occasionally. While it does it’s thing, I made the above featured mash out of the potatoes, before adding a few more bits and bobs to the vegetables in the pan to make the sauce out of the stock.

Once this was done, the lentils are added and everything mixed through before transferring the whole lot into a large oven-proof dish.

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Then I topped it with mashed potatoes, finished it off with a thin layer of grated cheese and done! Now you could leave this dish until you need it, even overnight (keep it refrigerated after letting it cool down if you are keeping it for the next day) and when you’re ready, bake it in the oven for approximately 30-40 minutes to re-heat it and brown the cheese on the top!

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If you are using it immediately, you could just stick it under a hot grill to brown the cheese as the dish is completely cooked through already.

I was going to have a lovely picture of the finished and out of the oven bake, but… well… we were hungry.

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Oops! This dish fed 4 very hungry adults and 3 hungry children. It normally feeds 2 hungry adults, 4 hungry cubs and we still have leftovers for the next day. It all depends on the appetite, but I’d say it easily feeds 6-8 people. It could also be vegan – simply make the mash with vegan margarine or substitute milk of your choice and use vegan cheese substitute or simply leave the cheese out! 🙂

Vegetarian Lentil Bake (6-8 portions), by cubs’n’coffee


  • 1 cup lentils – boiled in 2 cups water or vegetable stock
  • 750 g potatoes, peeled and roughly chopped – for the mash
  • a little milk and ground nutmeg for the mash
  • 1 sweet potato, peeled and diced
  • 2 carrots, diced
  • 350 g pumpkin, diced
  • 2 stalks celery, finely diced
  • 1 small onion, finely diced
  • 1 clove garlic, crushed/finely diced
  • 1 tbsp olive oil
  • 1 tsp each of rosemary, thyme, marjoram (all dried)
  • 2 cups vegetable stock
  • 1 tbsp dark soy sauce
  • 1/2 tsp vegemite
  • 1 tbsp tomato puree
  • black pepper, freshly ground


  1. In a small pot, add 2 cups of cold water to 1 cup of lentils. Bring to the boil and then let simmer on low until all the water has been absorbed and the lentils are cooked. Set lentils aside.
  2. For the mash, boil the peeled and chopped potatoes in water, drain and use a little milk to make a firm mash, season with nutmeg to taste.
  3. While the lentils and potatoes are cooking, chop and prepare the vegetables.
  4. In a large, heavy pan, heat the olive oil, then sauté the celery, onion and garlic for a couple of minutes until softened.
  5. Add the dried herbs and stir for another few seconds to flavour the oil before adding all the vegetables. Stir thoroughly to coat all the vegetables and keep stirring for another couple of minutes.
  6. Add 2 cups of vegetable stock to the pan. The vegetables will not be covered. Turn down the heat to a simmer and let the vegetables cook through, stirring frequently to ensure they all get to be in the stock.
  7. At this point, the lentils should be cooked and ready to be set aside. Same with the potatoes – at this point I usually finish them off to make the mash.
  8. Once the vegetables are softened (this usually takes 10-15 minutes in the pan, depending on how small you cut the veggies), add the soy sauce and vegemite and stir until the vegemite has dissolved. Then add the tomato puree to thicken the sauce; again, stir until the puree has dissovled.
  9. Add the lentils to the pan and mix with the vegetables.
  10. Transfer the lentil-vegetable mix into a large oven-proof dish, cover with the potato mash and sprinkle over the cheese.
  11. Bake in the pre-heated oven (200C) for 30-40 minutes until the cheese has browned and the bake is heated through thoroughly, if you’re re-heating it at a later date. If you are serving this bake immediately, simply grill the cheese on top under a hot grill and serve.
  12. Best served with a crisp salad and a lovely glass of red wine 🙂

Best laid plans and all that…

First of all… my apologies for the lack of promised posts with Halloween foods.

It’s been one hell of a rollercoaster recently. I’ve decided to file the whole of last week under ‘must scour from brain’ and start again.

Well, there are a few things I can’t forget, really. This poor neglected pumpkin, for example,  will still feature on my menu this week… shame to waste it. It must feel very sad and excluded not having been carved at all!!!


Honestly though, between cubs home from school on mid-term break, fighting head lice off cub’s head (isn’t it great when the little ones share those!), a not-so-plain-sailing daytrip on the ferry to and from Dublin-Holyhead (Wales), tummy bugs over Halloween (yes, I was sick for two days missing it ALL) which lead to an ever increasing Mt Washmore… all while having a visitor in the house! Let’s just pretend that week didn’t happen and move on, shall we!?

This week started off quite well. Cold and blustery, but well nonetheless. Cubs are happy back in their schools, the house is s.l.o.w.l.y. looking somewhat clean again and the coffee flows freely. I have news of more upcoming voice-over work on the horizon (not the exciting movie stardom ones – pssst if you are looking for someone in that area though, PICK ME! – ‘only’ corporate stuff, but still: hooray!) and I actually got a couple good night’s sleep in.

If the weather holds – you never know, we might be lucky – I will bring the cubs out farther afield to have a go at locating and collecting some marrons to roast and eat. A friend had done that and offered me some, but at aforementioned tummy bug time and I didn’t even want to think about food then. So a foraging-for-food-adventure is called for, me thinks!!!

Once we’ve managed to procure some, I shall share our results.

For now, I’ve put up a recipe that came about out of sheer frustration. Shopping’s not been as organised recently *pointing back up to that dreadful youknowhat* and I’ve had to use some things up that looked rather sorry in the fridge. Therefore, I will leave you today, with this utterly delicious creation made tonight:

Vegan Quinoa Burgers (gluten free and low-fat!)

Vegan Quinoa Burgers

These burgers are the result of me needing to use up a few veggies in the fridge. I had to use up a pepper, celery and carrots and felt like trying something I don’t usually make.

So I made these burgers, and had mine in a pitta bread with hummus, lettuce and a very hot Masala Chili sauce:


The burgers were incredibly easy to make and are totally adjustable to your own tastes in spices. Today, I’ve flavoured them with thyme, oregano, paprika and pepper. Next time, I might try making these with curry, cumin and coriander.

But first things first – the quinoa. All hail this wonderful, gluten-free, whole protein power house of plant goodness. It’s my She-Ra of the grains! (if you don’t know who She-Ra is, you’re either under 30 years old or have somehow slept through the 80s hehe)

Anywhoo… at first, toast the quinoa. It effectively does the same thing as washing it really, really thoroughly, only you keep it dry and the aroma of toasted quinoa is just divine. Much preferable, in my opinion, and definitely the right thing to do for this recipe.

Quinoa before the toasting:


To toast, simply put it into a very hot, dry frying pan and stir gently. You will hear little popping sounds that indicate it’s doing its thing. When it’s all nicely coloured, it’s done! Not to forget the wonderful scent that wafts around. Quinoa after the toasting:




Once that’s done, set it aside until you need it again and get busy preparing the vegetables. I had to use up some things, but you could use anything that tickles your fancy – from sweetcorn to leeks and courgette – so long you cut it up really small or grate it, you’ll be perfectly fine! Once your vegetables are ready, fry them in a little oil, then add the quinoa and the stock and simmer them on low.




When all the stock has been absorbed, the quinoa mix should look something like this:





By the way, that’s really tasty by itself, so be careful not to munch too much in the name of ‘tasting‘ before you get to the ‘burger making‘ part! In order to form burgers successfully though, it needs something to turn it into a more doughy mass. I used oats. Make sure you use gluten free ones if making these for gluten intolerant people. Adding the oats while the mixture was still hot did the trick very well here:





After the mass had cooled down enough to be handled, these were easily formed:




And in the name of science, I fried half and grilled the other half in the oven. Both versions turned out well, although the oven-grilled ones were lower in fat and held together better on top of that. I would recommend the oven version. In this pic, they are all cooked through, the darker ones are the fried ones… the casualty in the middle was the result of my 2-year-old being faster than me and having a not-so-sneaky taste! One’s missing because it fell apart in the pan… and got gobbled up by me.




For the cubs, I put these into wholemeal pitta breads with some hummus (and ketchup in cub 3’s case) and served them with carrot sticks and cucumber slices. Obviously, the addition of the bread doesn’t make it gluten free anymore, so if you want to keep it that way, serve it on a bed of mixed salad with some pine kernels or sunflower seeds strewn across.


Vegan Quinoa Burgers (makes 10 small burgers) by Cubs’n’Coffee








  • 100g Quinoa, toasted
  • 1 carrot, finely grated
  • 1/2 pepper, deseeded and finely chopped
  • 1 small stalk celery, grated
  • 50g peas
  • 300ml vegetable stock (if you use stock cubes make sure they’re gluten free!)
  • 1 teaspoon olive oil for frying (plus a little extra for baking tray)
  • 1tsp oregano, 1/2 tsp thyme, 1 tsp paprika, generous dash cracked black pepper
  • 50g oats





  1. In a heavy bottomed pot, fry the pepper and the celery in the oil until a little softened.
  2. Add the other vegetables, herbs, spices and toasted quinoa. Give it a quick stir to mix it all together.
  3. Pour in the vegetable stock, stir and cover pot with a lid. Set it to simmer on low to medium heat until all the water has been absorbed and the quinoa is cooked through.
  4. Take the pot off the heat and add the oats while it’s still hot. Let it stand until cool enough to handle.
  5. While it’s cooling, pre-heat the oven grill. Once the mass has cooled, form 10 little burgers.
  6. Place the burgers on a non-stick oven tray which is lightly greased with oil. I spray oil onto it as it uses less with the same effect. Spray (or brush) a tiny amount of oil onto each burger and grill until lightly browned. Turn and repeat on other side.
  7. Serve on a salad bed with pine kernels and sunflower seeds. Alternatively, serve it in a pitta bread with salad and hummus or even in a soft flour tortilla wrap. The possibilities are endless!
  8. Please let me know if you liked this 😉















Wholemeal Treacle Bread

Another rainy day, already having been to the shops, and realising I hadn’t nearly enough bread in the house. What else was I to do but to simply bake my own?

I threw a few things together willy-nilly and hoped it would work. By golly, it did! It’s one of the most delicious breads I’ve tasted in a long time. And healthy, too!

The treacle I used in this bread is made of 100% sugar beets and 25g of it contains 64% of your daily requirement for iron, 24% of magnesium, 23% potassium and 65% folic acid. Add to that the goodness of the seeds and you’re on to a winner!

Excuse the bad picture but my kitchen’s rather dark and the artificial light does it no justice!


To make this bread, you need:

  • 400g wholemeal flour
  • 100g chickpea flour
  • 1 sachet dried yeast
  • 1 tsp salt
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 1/4 cup treacle (or molasses to some of you, but sugar beet one, not sugar cane!)
  • water


Mix the flours, salt, yeast and seeds together. Add the treacle and just enough water to make a pliable dough. Knead it through for a good 5 minutes.

Leave it to rise in a warm, draft-free place until it has risen to twice its size. My kitchen was rather cool, so it took nearly 1.5 hours to rise, but if you want to speed it up, leave it somewhere warm.

Once it’s risen, knock it back and knead it through one more time on a floured surface. Then form it into an even loaf and bake it in a pre-heated oven at 180C for about 40 minutes or until the bread sounds hollow when you gently knock on the bottom of it. That’s how you know your bread is done.

In order to get a lovely crust, leave a small oven proof dish full of water in the bottom of the oven while the bread bakes and brush it with water about half-way through.

Leave it to cool on a wire rack before cutting. That’s if you can wait that long. I’ve had my first slice as soon as it was cool enough to handle.

This is a rather firm bread, that is full of goodness and fills you up nicely.