Puy Lentil Coriander Pesto Bake With Sweet Potato Mash

Puy Lentil And Coriander Pesto Bake With Sweet Potato Mash

A healthy, delicious, vegetarian bake.
Course Main Course
Cuisine Mediterranean, Vegan, Vegetarian
Keyword gluten-free, healthy meal
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 361kcal
Author Eva Burg


  • 2 medium carrots
  • 1 1/3 cups green beans
  • 8.8 oz potatoes
  • 2 cups Puy lentils
  • 2 bay leaves
  • 6 sprigs fresh thyme or 1 1/2 tablespoons dried thyme
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 cup tamari
  • 1/3 cup non-dairy milk
  • 1 pinch black pepper


  • 1 bunch fresh coriander
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 1/3 cup water


  • Cut the carrots, unpeeled potatoes and sweet potatoes in bite sized pieces.
  • Trim the green beans and cut them in half.
  • Rinse the Puy lentils in cold water and place them into a big pan. Add carrots, bay leaves, thyme, salt, black pepper, tamari,1 litre of water and crank the heat up. Cover with a lid.
  • When boiling, reduce the heat and let simmer for 25 min.until almost all the water has evaporated. Keep the lid ajar.
  • Bring the potatoes and sweet potatoes to boil in a large pot, then reduce heat and let simmer for 15 min.
  • Drain, put them back into the pot and mash potatoes while adding a bit of milk at a time.
  • Season with salt and pepper.
  • Preheat the oven to 400 °F/200 °C
  • Peel the garlic and add it with the other ingredients for the pesto in a blender. Blend until smooth.
  • Once the lentils are cooked, stir in the pesto and add the green beans.
  • Pour the lentil mix into a big oven dish and cover with the mash. If you like it crispy try to form little spikes using a fork.
  • Bake for 25 minutes. Enjoy!


Calories: 361kcal | Carbohydrates: 43g | Protein: 19g | Fat: 12g | Saturated Fat: 1g | Sodium: 1746mg | Potassium: 327mg | Fiber: 15g | Sugar: 1g | Vitamin A: 3705IU | Vitamin C: 14.2mg | Calcium: 94mg | Iron: 7.2mg