Brown Lentil Bake with Pineapple
Submitted by Bloomlika
Vegetarian brown lentil bake with sauteed onions, soy sauce, and herbs, topped with whole wheat breadcrumbs and warm pineapple. Earthy, savory, and sweet all in one dish.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis is retro vegetarian cooking at its most charming: a savory lentil base topped with breadcrumbs and crowned with warm pineapple rings that caramelize slightly in the oven.
Cooked brown lentils get mashed with sauteed onions, garlic, parsley, mixed herbs, and soy sauce into a hearty mixture that holds together like a loaf.
A sprinkle of whole wheat breadcrumbs on top crisps up in the oven before the pineapple goes on for the final stretch.
The sweet-savory combination might sound unexpected, but it works the same way ham and pineapple do, except this version is entirely plant-based.
Kitchen Tips
- Mash the lentils roughly, not smooth. You want some texture left for a more interesting bite.
- Make sure the breadcrumb layer gets a good 20 minutes in the oven before adding the pineapple so it has time to crisp.
- Canned pineapple in juice (not heavy syrup) works best here. Drain it well so the top doesn’t get soggy.
Ingredients
Directions
Preheat the oven To 350℉ (180℃).
Heat the Oil in a Large Sauce Pan and Sauté the Onion for 10 until Soft and Lightly Browned, Stirring Occasionally.
add the Garlic, Lentils, Parsley, Mixed With Herbs and Soy Mash By Hand or Purée Roughly in a Processor until the Mixture Holds Together. Season With Pepper.
Transfer To a Shallow Baking Dish. Sprinkle With the Crumbs.
bake for 20 Min. Then Remove from the oven. Carefully Place the Pineapple, Either Rings or Chunks, on Top and bake for a Further 10 to 15 Min. until the Pineapple Is Hot.
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