Spiced Lentil Shepherd's Crumble
This Spiced Lentil Shepherd's Crumble brings together hearty lentils and warming spices, topped with a crispy, golden crumble that makes it feel like a warm ...
I absolutely love making this dish on chilly evenings when I want something comforting yet nourishing.
It reminds me of cozy family dinners from my childhood, where hearty meals were the centerpiece, but this version is all about plants!
Plus, it's a great way to pack in protein and veggies without sacrificing flavor.
I can't wait for you to try it!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using green or brown lentils for this recipe because they hold their shape well and have a nice, earthy flavor. You can swap out the veggies based on what you have on hand – zucchini or peas work wonderfully too! The almond flour in the crumble adds a lovely nutty taste, but you could also use whole wheat flour if that’s what you have.
Tips & Notes
- •I love to double this recipe and freeze half for those busy weeknights when I don't feel like cooking.
- •Add some sautéed mushrooms for extra umami flavor if you’re a fan!
Recipe Variations
- •Sometimes I mix in some chopped spinach or kale for added greens and nutrition.
- •If I want to spice things up a bit, I add a pinch of cayenne pepper to the filling.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat it in the oven or microwave, but I recommend the oven for that crispy topping!
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can prepare the lentil mixture and crumble topping separately, then assemble and bake when you're ready. It also freezes well for a quick meal later.
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This Spiced Lentil Shepherd's Crumble brings together hearty lentils and warming spices, topped with a crispy, golden crumble that makes it feel like a warm ...
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a medium pot, combine the rinsed lentils and vegetable broth. Bring it to a boil, then reduce the heat to a simmer and cook for about 20 minutes, or until the lentils are tender.
- 3
While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- 4
Stir in the minced garlic and cook for another minute until fragrant.
- 5
Add the tomato paste, canned diced tomatoes (with juices), cumin, smoked paprika, thyme, black pepper, and salt. Stir well to combine.
- 6
Once the lentils are cooked, drain any excess liquid and add them to the skillet with the vegetable mixture. Stir everything together and let it simmer for another 5 minutes.
- 7
Transfer the lentil mixture to a baking dish and spread it out evenly.
- 8
In a bowl, combine the rolled oats, almond flour, maple syrup, melted coconut oil, and nutritional yeast. Mix until crumbly.
- 9
Spread the crumble topping evenly over the lentil mixture.
- 10
Bake in the preheated oven for 20-25 minutes, until the topping is golden brown.
- 11
Let it cool for a few minutes, then garnish with fresh parsley before serving.
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