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Vegan Lentil Casserole with Cheesy Polenta Topping

Delicious lentil bolognese combined with creamy polenta and tangy cheese!

Vegan Lentil Casserole with Cheesy Polenta Topping

Of the various ways to top a casserole, polenta, or cornmeal, is my favorite. Creamy, slightly grainy, and with that incomparable flavor, polenta has been one of those things I've enjoyed eating often since I was young. Whether it's fried slices or porridge, it's quick, tastes great, and fills you up with just a few ingredients.

In this casserole, it becomes the topping for a delicious spicy lentil bolognese made with mountain lentils. The best thing about this casserole is that it can be prepared the day before.

For one casserole dish you need:

For the lentil bolognese:

  • 1 onion

  • 2 cloves garlic

  • 2 pck chopped tomatoes

  • 2 tbsp. tomato paste

  • 250g mountain lentils

  • 300ml vegetable broth

  • pepper, Italian herbs, chili flakes

  • 1 tbsp. oil

For the polenta topping:

  • 250g polenta

  • 1L plant milk, unsweetened

  • 4 sprigs of thyme

  • 2 tbsp. yeast flakes

  • vegetable broth, nutmeg, pepper

  • Also:

  • 1 package vegan grated cheese


Lentil Bolognese

  1. Peel 1 onion and 2 cloves of garlic and chop both finely.

  2. Heat some oil in a pot and fry the onion and garlic until translucent.

  3. In the meantime, rinse the lentils (250g) well in a colander until the water runs clear.

  4. Add 2 tablespoons of tomato paste to the onions in the pot and sauté briefly.

  5. Then add the lentils and 2 packages of chopped tomatoes and pour in 300ml of vegetable stock.

  6. Let it simmer for 30-45 minutes, stirring occasionally, until the lentils are soft but still have bite.

  7. Season the bolognese with pepper, chili flakes and Italian herbs and set aside.


  1. While the bolognese is cooking, you can already prepare the polenta. For this, heat 1 L plant milk and season it with vegetable broth, nutmeg and pepper.

  2. Pluck the thyme from the stems and chop it. Then add it to the milk.

  3. Finally, stir in 250g of polenta.

  4. Bring to a boil and let it soak on low heat for about 20 minutes.

  5. When the polenta is ready, stir in the yeast flakes.

  6. Grease a baking dish with a little oil and pour in the lentil bolognese.

  7. Then spread the polenta evenly on top.

  8. Finally sprinkle the grated cheese on top.

  9. Now the casserole can either be stored in the refrigerator until its big appearance or you can immediately put it in the oven at 392°F (200°C) convection for 20 minutes oven for 20 minutes, until the cheese is nicely browned.


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