Cranberry & lentil bake
You can double or triple the quantities of this festive cranberry and lentil bake to serve more people if you like. This can be made for up to two days before serving.
- Prep: 5 mins
- Cook: 25 mins
- Easy
- Serves: 1
Ingredients
Cranberry & lentil bake method
Step: 1 Turn oven to 200C/180C fan/gas 6, then oil and line the base of a 200ml ovenproof ramekin with a circle of baking parchment. Add the cranberries to a small pan with wine and cook for a couple of minutes over medium heat until the wine is syrupy and the cranberries are plump. Spill into the base of the ramekin and put aside.
Step: 2 Take a bowl and put the lentils in a bowl and roughly mash about half of them with a fork. Heat the oil in a small pan and cook the onion for 6-8 mins over medium heat till becomes softened. Mix in the garlic, herbs, paprika, and cloves and cook for another minute. Take out from the heat and add lentils, tomato purée, soy, and cornflour, stir everything together well, and now spoon into the ramekin, gently pressing down with the back of a spoon. (This can be chilled for about 2 days or can be frozen for up to about two months, covered with the ramekin. Before cooking defrost in the fridge.
Step: 3 Put the cocotte on a baking tray and bake for about 15 mins. Let it cool for 1 minute, dish it out onto a plate, and serve.
