Savory Lentil Shepherd's Crumble
This hearty dish brings together earthy lentils and a medley of vegetables, topped with a golden, crispy crumble that’s simply irresistible. I love how comfo...
I remember the first time I made this Savory Lentil Shepherd's Crumble on a rainy day—it filled my kitchen with such warm, inviting aromas.
It’s one of those recipes that truly nourishes not just the body but the soul, reminding me of family gatherings and cozy dinners.
Plus, it’s super versatile, so you can use whatever veggies you have on hand!
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
Feel free to swap in whatever veggies you have! Mushrooms, bell peppers, or even some spinach would work beautifully. I often use vegetable broth instead of water for added flavor, but either will do. If you don't have almond flour, any nut or seed flour will work!
Tips & Notes
- •I love to add a sprinkle of smoked paprika for a little extra depth of flavor.
- •If you want a little heat, throw in some chili flakes or diced jalapeños with the veggies.
Recipe Variations
- •Sometimes I add in some cooked quinoa for an extra protein boost.
- •You can also switch up the spices—adding curry powder gives it a whole new twist!
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions for those busy nights when you want something comforting but easy!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This dish holds up well in the fridge for a few days or can be frozen for later. Just reheat in the oven for the best texture.
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This hearty dish brings together earthy lentils and a medley of vegetables, topped with a golden, crispy crumble that’s simply irresistible. I love how comfo...
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add the carrots and celery to the pot, and cook for another 5-7 minutes until the veggies start to soften.
- 4
Stir in the garlic and cook for an additional minute until fragrant.
- 5
Add the lentils, vegetable broth, tomato paste, soy sauce, thyme, rosemary, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer covered for about 25-30 minutes, or until the lentils are tender.
- 6
While the lentils are cooking, prepare the crumble. In a medium bowl, combine the rolled oats, almond flour, melted vegan vegan butter, maple syrup, and nutritional yeast (if using). Mix until crumbly.
- 7
Once the lentils are ready, transfer the mixture to a baking dish and evenly spread the crumble topping over it.
- 8
Bake in the preheated oven for 20-25 minutes, until the topping is golden brown and crispy.
- 9
Let it cool for a few minutes before serving. Enjoy this comforting dish with a side salad or some crusty bread!
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