Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until softened and starting to turn golden. Add garlic and cook for 1 more minute.
- Add rinsed lentils, vegetable broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20–25 minutes until lentils are tender but still holding their shape. Continue simmering uncovered for a further 5–8 minutes until the filling is thick and most liquid has absorbed. It should hold its shape without being watery. Season to taste.
- While the filling simmers, prepare your chosen topping. For cauliflower: steam florets until very tender (10–12 minutes), drain immediately and process while hot with butter/olive oil, garlic, and salt until smooth. For sweet potato: boil cubed sweet potato until tender (12–15 minutes), drain and mash with butter/olive oil and salt until creamy.
- Pour the lentil filling into a 9x13-inch baking dish and spread evenly. Spoon the topping over the filling and spread to cover completely. Run a fork across the surface in a crosshatch pattern to create ridges — these will brown and crisp beautifully under the broiler.
- Bake at 400°F for 20–25 minutes until heated through and the edges begin to bubble. Then switch to broil on high for 2–3 minutes until the peaks turn golden and slightly crisp. Watch closely under the broiler — it can go from golden to burned in under a minute.
- Remove from oven and rest for 5 minutes before serving. Scoop generous portions ensuring each serving gets both filling and topping. Garnish with fresh thyme or parsley if desired.
Nutrition
Notes
Net carbs by topping: Cauliflower topping: ~10g net carbs per serving. Sweet potato topping: ~28g net carbs per serving. Both versions deliver ~18g protein and ~9g fiber per serving.
Lentil type matters: Use brown or green lentils — they hold their shape during cooking. Red lentils dissolve into a smooth paste and change the filling character entirely. If using red lentils, reduce broth by ½ cup and cook for only 15 minutes.
Vegetarian Worcestershire: Standard Worcestershire contains anchovies. Henderson's Relish and several other brands make certified vegetarian/vegan versions. Check the label if serving to vegans.
Make ahead: Filling keeps refrigerated for 3 days. Assemble unbaked and refrigerate for up to 2 days before baking. Bake from cold at 400°F for 30–35 minutes covered with foil, then uncover for final 10 minutes plus broil.
Freezer: Freeze assembled (baked or unbaked) for up to 3 months. Bake from frozen at 400°F for 45–55 minutes covered, then uncover for 10 minutes.
