Free-from Mushroom and Lentil Bake Recipe

Serves 10 – 12



200 g of red lentils

3 large carrots, crated

2 large onions

½ a bunch of celery, diced

500 g mushrooms, diced

6 garlic cloves, minced

100 g of oats

200 g walnuts, chopped

100 g sunflower seeds, chopped

100 g chopped tomatoes

2 tbsp. miso paste

1 – 1.5 tsp. of cayenne pepper

2 tbsp. dried oregano

2 tbsp. dried thyme

1 tbsp. dried parsley

1.5 litre of vegetable stock

2 tbsp. of olive oil

3 tbsp. ground flax seed + 6 tbsp water (to make a flax ‘egg’)

Salt & Pepper to taste



  1. Rinse the lentils and add to stock and bring to the boil, reduce heat and cook for 10 mins and then set aside.
  2. Preheat the oven to 375°F and line a shallow large dish with wax paper
  3. Combine the flax and water well and leave to thicken
  4. In a food processor finely chop the onion, garlic, mushroom, celery and carrots
  5. Warm the oil in a large pan and add the cayenne and onion mix and cook on a low heat for 10 minutes
  6. Add the onion mix, oats, herbs, miso, tomatoes, nut and seeds to the lentil mix and mix well whilst putting back on the heat and cooking for another 10 – 15 minutes (you may also need to add a little more stock at this stage if it seems dry)
  7. Process the remaining ingredients to finely chop (oats for oat flour, bread for breadcrumbs, walnuts and sunflower seeds) then add them to the bowl along with the herbs.
  8. Add the flax egg and mix again
  9. Pour into your large over dish (and it should pour, as there should be a little liquid left)
  10. Cook for 40 – 45 minutes and serve


For more healthy hints, tips and recipes check out my books below…

Loving Yourself Inside & Out here.

Living a Life Less Toxic here.

Cleanse – The Holistic Detox Program for Mind, Body and Soul here.

Pin It on Pinterest