Christmas Vegetable Lentil Bake with Pumpkin & Beetroot (Oil-Free, Sugar-Free)

This dish evolved naturally while cooking, with the addition of more vegetables and the baking process allowing the dish to become softer, juicier, and more colorful. Shredded beetroot and celery bring freshness, moisture, and a deeper flavor, while pumpkin keeps everything tender and a bit sweet.

Instead of a traditional savory topping, this bake is finished with a thin layer of sugar-free cherry jam. The contrast works beautifully: gentle sweetness on top, deeply spiced and savory vegetables underneath. 

This is not a firm loaf meant to be sliced perfectly, but rather a soft, vegetable-rich bake best enjoyed warm, straight from the oven, with a spoon or thick slices.

---

Christmas Pumpkin Lentil Loaf 

---

---

---

Prep time: 15 minutes

Baking time: 45–50 minutes

Total time: ~1 hour

Yield: 1 small loaf (4–6 slices)

---

---

Ingredients

For the vegetable lentil bake

• 200 g cooked lentils, well drained
• 250 g pumpkin puree
• 1 small beetroot, finely shredded
• 1 celery stalk, finely shredded
• 1 flax egg (1 tbsp ground flaxseed + 2½ tbsp water)
• 40 g oat flour or blended oats
• 30 g ground walnuts or almonds
• ½ small onion, very finely chopped
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 1 tsp thyme
• ½ tsp rosemary
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• black pepper, to taste
• 1 tsp baking powder
• Optional: pinch of salt or omit

Topping

• 2–3 tbsp sugar-free cherry jam

---

---

Instructions

1. Prepare the flax egg

   Mix flaxseed with water and let it thicken for 10 minutes.

2. Prepare the vegetables. Finely shred the beetroot and celery. Gently squeeze out excess moisture if very juicy.

3. Mash the lentils
   In a large bowl, lightly mash the lentils, keeping some texture.

4. Combine wet ingredients
   Add pumpkin puree, flax egg, shredded vegetables, onion, and garlic to the lentils. Mix well.

5. Add dry ingredients
   Stir in oat flour, ground nuts, spices, and baking powder until evenly combined.
   The mixture should be soft, thick, and spoonable, not firm.

6. Bake
   Preheat oven to 180°C / 355°F.
   Line a small baking dish or loaf pan and spread the mixture evenly inside.

   
   
   

7. Add the topping
   Gently spread a thin layer of sugar-free cherry jam over the top.

8. Bake for 50–55 minutes
   The center should be set but still moist.

9. Rest
   Let it rest for at least 15–20 minutes before serving.

---

---

Simple Christmas Sauces (Instead of Jam)

1️⃣ Apple–Cinnamon Sauce

Gently cook the grated apple with cinnamon and a splash of water.

2️⃣ Savory Pumpkin–Mustard Sauce

Pumpkin puree + mild mustard + black pepper.

3️⃣ Light Mushroom Gravy

Mushrooms and onions cooked with water, thyme, and a little low-sodium vegetable stock.

---

---

Notes

• This bake is intentionally soft and moist, closer to a casserole than a firm loaf.

• Shredded beetroot and celery add vegetables, color, and natural juiciness.

• The cherry jam topping creates a sweet–savory contrast without overpowering the dish.

• Best enjoyed warm; the texture settles slightly as it cools.

• Perfect as a festive main dish or a nourishing winter meal.

---

---

Nutrition (approx. per slice, 1 of 5)

• Calories: ~190 kcal

• Protein: ~8 g

• Carbohydrates: ~24 g

• Fiber: ~7 g

• Fat: ~5 g

Values are estimates.

---

---