Saffron & Herb Puy Lentil Bake with Caramelised Shallots
Caramelised shallots and saffron-infused lentils are mixed with thyme, garlic, and optional white wine, then baked with breadcrumb topping.
- 250 g Puy lentils (or green lentils)
- 200 g Shallots
- 2 cubes Vegetable stock cubes
- 4 sprigs Fresh Thyme sprigs
- 1 bulb Garlic bulb
- 100 ml Dry white wine (optional)
- 0.2 g Saffron threads
- 50 g Vegetarian hard cheese (e.g., vegetarian Parmesan alternative)
- 30 g Butter (or olive oil for vegan)
- 15 g Fresh parsley
- 50 g Breadcrumbs (Panko or standard)
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 190°C (170°C fan/Gas Mark 5).
- Step 2
Caramelise Shallots: Peel and thinly slice the shallots. Melt the butter in an oven-safe, heavy-bottomed pan (or use a separate frying pan). Cook the shallots slowly over low heat for 15-20 minutes until deeply golden and sweet. Set aside, reserving the pan juices.
- Step 3
Cook Lentils: Rinse the lentils. Place them in a saucepan with enough water to cover by 5cm. Add the vegetable stock cubes, 2 thyme sprigs, and a pinch of salt. Bring to a simmer and cook for 20-25 minutes until tender but still holding their shape. Drain any excess liquid.
- Step 4
Infuse Saffron: While lentils cook, steep the saffron threads in 50ml of hot water or stock for 10 minutes.
- Step 5
Assemble Base: Halve the garlic bulb horizontally. Rub the cut side of the garlic over the base of the serving dish (or use the shallot pan if large enough).
- Step 6
Combine: Stir the cooked lentils, caramelised shallots (with their juices), the saffron infusion, white wine (if using), and the remaining thyme leaves into the lentil pan. Stir well. Taste and adjust seasoning.
- Step 7
Bake: Top the lentil mixture evenly with the breadcrumbs mixed with the grated cheese. Bake for 15 minutes until the topping is golden brown and crisp. Garnish with chopped fresh parsley before serving.
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