Mary Berry Lentil Jumble

This delicious Mary Berry Lentil Jumble is a hearty, nutritious meal perfect for any day. Packed with creamy lentils, sautéed mushrooms, and a crispy, cheesy potato topping, it’s both comforting and simple to make. You can easily swap in your favourite veggies or pantry staples for a flexible, satisfying dish.

ThisMary Berry Lentil Jumble Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed

For the Lentil Mixture:

• 2 tbsp olive oil
• 2 onions, roughly chopped
• 1 garlic clove, crushed
• 175g (6oz) dried Puy lentils
• 150ml white wine
• 1½ tbsp sun-dried tomato paste
• 600ml vegetable stock
• 8 sun-dried tomatoes, chopped
• 1½ tbsp Worcestershire sauce
• 25g butter (plus extra for greasing)
• 500g chestnut mushrooms, sliced
• Salt and freshly ground black pepper

For the Topping:

• 350g sweet potatoes, peeled and diced into 2cm cubes
• 350g white potatoes, peeled and diced into 2cm cubes
• A knob of butter
• 1 garlic clove, crushed
• 2 tbsp snipped chives
• 50g mature Cheddar cheese, grated

How To Make Lentil Jumble

1. Prepare the ovenproof dish: Preheat the oven to 180°C/160°C fan/Gas 4 and grease a dish (about 1.8L capacity, 15 x 25 x 5cm).
2. Cook the lentils: Heat olive oil in a frying pan, add onions, and cook for 5 minutes. Add garlic and cook for 10 seconds. Stir in lentils, white wine, tomato paste, and stock. Bring to the boil, then add sun-dried tomatoes, salt, and pepper. Cover with a lid and transfer to the oven for 50-60 minutes, until lentils are cooked and liquid absorbed. Stir in Worcestershire sauce.
3. Cook the mushrooms: Melt butter in a pan and add mushrooms, frying for 1 minute. Cover and cook for a few minutes on low heat. Once liquid evaporates, season with salt and pepper. Stir into the lentil mixture and spoon into the prepared ovenproof dish.
4. Increase oven temperature: Raise the oven temperature to 220°C/200°C fan/Gas 7.
5. Prepare the topping: Cook the sweet and white potatoes in boiling water for 5–8 minutes, or until just soft. Drain well. Melt butter in the pan, add garlic and chives, then season with salt and pepper. Add the potatoes and stir to coat in the herby butter.
6. Assemble and bake: Spoon the potato mixture over the lentil mixture and sprinkle with grated cheese. Bake for 20 minutes or until the top is golden and bubbling.
7. Serve: Serve hot with green vegetables. Enjoy!

Recipe Tips

• Use Puy lentils for the best texture: Puy lentils hold their shape better than other lentils, making them perfect for this recipe. Avoid substituting with red lentils, as they can turn mushy.
• Pre-cook the potatoes just right: Boil the potatoes until they are just soft, but not fully cooked, so they keep their texture and crisp up nicely during baking.
• Don’t skip the Worcestershire sauce: This adds a rich, savoury depth to the dish, balancing the sweetness of the potatoes and the sun-dried tomatoes.
• Let the lentil mixture cook long enough: Make sure the lentils cook until the liquid is absorbed and they are tender. If needed, give it a bit more time in the oven to ensure the perfect consistency.
• Customize with your favourite veggies: You can swap the mushrooms for other vegetables like spinach or courgettes, depending on what you have available. It’s a flexible recipe!

How To Store & Reheat Leftovers

• Refrigerate: Place leftover Lentil Jumble  in an airtight container and refrigerate for up to 3 days.
• Freeze: Transfer leftover Lentil Jumble  to a freezer-safe container. Freeze for up to 3 months.
• Reheating: Reheat leftover Lentil Jumble  in the oven at 180°C for 15 minutes or in the microwave for 2-3 minutes.

Nutrition Facts

• Calories: 463 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 0mg
• Sodium: 2g
• Total Carbohydrate: 53g
• Sugars: 21g
• Protein: 20g

More Mary Berry Recipes:

• Mary Berry Roasted Cauliflower
• Mary Berry French Buttered Potatoes
• Mary Berry Wholemeal Scones
• Mary Berry Irish Soda Bread
• Mary Berry Roasted Pepper and Ricotta Rolls