This hearty lentil dish combines the earthiness of lentils with creamy coconut milk and vibrant pesto, creating a protein-rich comfort meal that’s both nourishing and satisfying. This grandmother-inspired recipe brings together Italian and Asian flavors for a modern plant-based twist.
Ingredients
For the Lentil Bake
- 200g (1 cup) raw lentils
- 700ml (3 cups) coconut milk
- 4 tablespoons pesto sauce
- 6-8 sun-dried tomatoes
- Black pepper to taste
- Salt to taste
For the Apple-Celery Salad
- 5 celery stalks
- 1 apple
- 4 tablespoons plain plant-based yogurt
- 50g (½ cup) chopped walnuts
- 60g (1 cup) chopped parsley
- Black pepper to taste
- Salt to taste
Instructions
- Prepare Lentils
- Preheat oven to 180°C (350°F)
- Rinse lentils thoroughly under cold water
- Place lentils in cast iron skillet
- Create Base
- Pour coconut milk over lentils
- Add pesto sauce
- Place sun-dried tomatoes evenly
- Season with salt and black pepper
- Bake
- Cover skillet with lid or parchment paper
- Bake for 30 minutes
- Check lentils are tender
- Make Salad
- Finely chop celery stalks
- Cut apple into small cubes
- Combine with plant yogurt
- Add walnuts and parsley
- Season with salt and pepper
- Mix thoroughly
Nutritional Information
Per serving (serves 4):
- Calories: 450
- Protein: 18g
- Carbohydrates: 35g
- Fiber: 12g
- Fat: 28g
- Iron: 6mg
Timing:
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
Pro Tips
- Use green or brown lentils for best texture
- Toast walnuts before adding to salad
- Let dish rest 5-10 minutes after baking
- Stir halfway through cooking if needed
Variations
- Spice Additions
- Add curry powder for Indian twist
- Include red pepper flakes for heat
- Mix in fresh herbs
- Milk Options
- Light coconut milk for fewer calories
- Oat milk for lighter version
- Cashew cream for richness
Common FAQs
Q: Can I make this ahead?
A: Yes, keeps well for 3 days refrigerated.
Q: Which lentils work best?
A: Green or brown lentils maintain shape best.
Q: Is this freezer-friendly?
A: Yes, freeze for up to 3 months without salad.
Q: Can I use different nuts?
A: Substitute with pecans or almonds.
Storage Tips
- Refrigerate lentil bake up to 3 days
- Store salad separately up to 24 hours
- Reheat in oven at 160°C (320°F) for 15 minutes
- Add fresh herbs before serving
- Thin with broth when reheating if needed
