Cranberry and lentil bake

Cranberry and lentil bake

Ingredients

makes 4
  • •100g dried or fresh cranberries
  • •4 tbsp caster sugar (if using fresh cranberries)
  • •1 tbsp apple cider vinegar
  • •2 400g cans brown lentils, drained and rinsed
  • •4 tsp olive oil
  • •2 onions, finely chopped
  • •2 garlic cloves, minced
  • •2 tbsp chopped sage
  • •1 tbsp chopped thyme
  • •½ tbsp chopped rosemary
  • •½ tsp cumin
  • •½ tsp allspice
  • •1 tbsp tomato paste
  • •4 tsp soy sauce
  • •2 tsp miso paste
  • •1 tbsp cornflour

Directions

Cooking mode
  1. 1. Heat oven to 180°C. Line the base of 4 small ovenproof ramekins with a circle of baking parchment and oil the sides.
  2. 2. Put the cranberries in a small pan with the apple cider vinegar (and sugar if using fresh cranberries). Cook over a medium heat for 5–10 minutes, stirring frequently. Pour into the base of the ramekins, even out with a spoon and set aside.
  3. 3. In a medium bowl, add the lentils and roughly mash with a fork, leaving some whole.
  4. 4. Heat the oil in a small pan over medium heat. Add the onion and cook 5 minutes, until softened. Stir in the garlic, herbs and spices, and cook for 2 minutes. Remove from the heat and add the lentils, tomato paste, soy sauce, miso paste and cornflour. Mix well, then spoon into the ramekins, pressing down gently with the back of a spoon. If making a head of time, seal and chill for up to two days, or freeze for up to two months. Defrost in the fridge before cooking.
  5. 5. Put the ramekin on a baking tray and bake for 25–30 minutes. Leave to cool for 1 minute, then turn out onto a plate.
Baker Beanie Author

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