Baked lentils with garlic bread

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. The oil, stock and tomato paste for the lentils are already listed in ml.

• 3 cans brown lentils, 400 g each, drained and rinsed
• 85 ml olive oil for the lentils
• 1 onion, chopped
• 2 large garlic cloves, chopped, for the lentils
• 4 dried bay leaves
• 120 g carrot, finely diced
• 100 g celery, finely diced
• 50 ml tomato paste
• 190 ml vegan vegetable stock
• 2 tsp white wine vinegar
• Up to 3/4 tsp salt for the lentils and black pepper to taste
• 1 generous handful fresh dill, chopped
• 225 g vegan French or Italian-style bread
• 1/4 cup softened vegan butter
• 2 medium garlic cloves, minced, for the bread
• 1/4 tsp salt for the bread, adjustable
• 1/4 tsp garlic powder
• 1/2 tbsp chopped fresh parsley
• 1/2 tbsp olive oil for the bread

Step-by-step method

1. Take the vegan butter out of the fridge. Heat the oven to 200°C conventional or 180°C fan and prepare a lidded ovenproof saucepan.
2. Heat the 85 ml oil in the saucepan. Soften onion with a pinch of the salt for 5 minutes; add garlic and bay leaves and stir for another 3 minutes.
3. Add carrot, celery and a little more salt. Cook gently for 10 minutes. Stir in tomato paste and cook for 1 minute.
4. Fold in lentils, stock and vinegar. Season with pepper and the remaining salt as needed. Level the surface, cover and bake for 15 minutes; uncover and bake for another 10 minutes.
5. Meanwhile, split the bread lengthways. Mix vegan butter with the bread’s two garlic cloves, salt, garlic powder, parsley and half-tablespoon of oil.
6. Spread both bread halves with the mixture and put them on a baking tray. Remove lentils from the oven, cover again and set aside while finishing the bread.
7. Bake the bread at the same oven temperature for 10–15 minutes, until it starts to turn golden. Cut into portions.
8. Remove bay leaves from the lentils and add dill. Serve the warm lentils with the freshly toasted bread.