The first time I made this Lentil Jumble, I was low on meat and even lower on patience. But something about the smell of garlic, wine, and mushrooms bubbling away in the oven made me feel like I had all day.
I didn’t expect it to be so filling, honestly. Lentils, mushrooms, and potatoes? It sounded a bit too… wholesome. But that buttery, cheesy topping turns this into something deeply satisfying. You get rich earthiness from the mushrooms, creamy lentils underneath, and a crisp potato crust that makes the whole dish feel golden and grounded.
You can mix up the vegetables, use whatever potatoes you’ve got, or even go vegan if you want. But if you follow the base recipe, I promise it’s the kind of meatless dinner that makes you forget meat was ever part of the plan.
WHAT MAKES THIS RECIPE WORK
The slow-cooked lentils soak up the sun-dried tomato paste, wine, and stock until they’re creamy and full of depth. Puy lentils hold their shape beautifully, so you never end up with mush.
The real joy? That topping. Two kinds of potato tossed in garlicky, herby butter and baked until golden, then finished with sharp Cheddar. Every bite gives you contrast—soft, crispy, rich, earthy.
INGREDIENTS + WHY THEY MATTER
Puy lentils (175g) – These hold their shape during cooking and soak up the sauce without going mushy.
White wine (150ml) – Adds brightness and depth to the base.
Sun-dried tomato paste (1½ tbsp) – Concentrated umami.
Vegetable stock (600ml) – The foundation for tender, flavourful lentils.
Chestnut mushrooms (500g) – Earthy and meaty, perfect for a veggie main.
Sweet + white potatoes (350g each) – Balance of sweetness and starch for the topping.
Mature Cheddar (50g) – A sharp finish on top that melts into golden bubbles.
Garlic, chives, Worcestershire sauce – Layers of flavour you don’t want to skip.
MISTAKES I’VE MADE (AND FIXED)
| What Went Wrong | Why It Happens | How To Fix It |
|---|---|---|
| Lentils stayed too firm | Oven too cool or undercooked | Let them bake until most liquid is gone |
| Topping was soggy | Didn’t drain potatoes well | Always drain and steam dry before adding butter |
| Not enough flavour | Skipped Worcestershire or cheese | They round out the whole dish |
HOW TO MAKE MARY BERRY’S LENTIL JUMBLE
Prepare the Oven Dish
Preheat oven to 180°C (160°C fan) and grease a 1.8L ovenproof dish.
Cook the Lentils
In a frying pan, heat olive oil and cook onions for 5 minutes. Add garlic and cook 10 seconds. Stir in lentils, white wine, sun-dried tomato paste, and stock. Add chopped sun-dried tomatoes, salt, and pepper. Bring to a boil, cover, and bake for 50–60 minutes until lentils are tender and liquid is absorbed. Stir in Worcestershire sauce.
Cook the Mushrooms
Melt butter in a pan. Add mushrooms, fry 1 minute, then cover and cook a few more minutes until liquid evaporates. Season well. Stir mushrooms into lentils and spoon the whole mix into the greased dish.
Raise Oven Temp
Increase oven temp to 220°C (200°C fan).
Make the Topping
Boil sweet and white potatoes in salted water for 5–8 minutes until just soft. Drain well. Melt a knob of butter in the pan, add garlic and chives, return potatoes, and toss gently.
Assemble and Bake
Spread potatoes over lentil mixture. Sprinkle with grated cheese. Bake 20 minutes until golden and bubbling.
Serve
Serve hot with green vegetables, crusty bread, or a crisp salad.
TIPS FROM MY KITCHEN
- I never skip the Worcestershire—it gives a deep umami hit that balances all the sweetness.
- I boil the potatoes just until soft, not mushy—they’ll crisp up better.
- I like to let the lentils sit 5 minutes before baking—it helps the flavours settle.
STORAGE + SERVING
Fridge: Store in a sealed container for up to 3 days.
Freezer: Freeze in portions for up to 3 months.
Reheat: In the oven at 180°C for 15 minutes, or in the microwave for 2–3 minutes.
Serve with: Steamed greens, lemony broccoli, or simple cucumber salad.
FREQUENTLY ASKED QUESTIONS
Q: Can I skip the wine?
A: Yes—use more stock instead, but you’ll lose a bit of depth. Add a splash of vinegar to balance it.
Q: What kind of lentils can I use?
A: Only Puy or green lentils. Red or yellow will break down and go mushy.
Q: Can I make this vegan?
A: Absolutely. Just use vegan butter and cheese, and make sure your Worcestershire sauce is vegan-friendly.
Try More Recipes:
- Mary Berry Vegetarian Lentil Cottage Pie
- Mary Berry Haddock With Tomato And Puy Lentils
- Mary Berry Puy Lentil and Pearl Barley Soup Recipe
Mary Berry Lentil Jumble
Course: DinnerCuisine: BritishDifficulty: Easy4
servings20
minutes1
hour20
minutes463
kcalCreamy lentils, savoury mushrooms, and a crispy-cheesy potato topping—this dish is comfort food through and through. It’s hearty, meat-free, and endlessly flexible for whatever veggies you’ve got on hand.
Ingredients
- For the Lentil Mixture:
2 tbsp olive oil
2 onions, roughly chopped
1 garlic clove, crushed
175g 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
350g white potatoes, peeled and diced
A knob of butter
1 garlic clove, crushed
2 tbsp snipped chives
50g mature Cheddar cheese, grated
Directions
- Preheat oven to 180°C (160°C fan). Grease a 1.8L ovenproof dish.
- Heat olive oil in a frying pan, add onions and cook for 5 minutes. Add garlic and cook briefly. Add lentils, white wine, tomato paste, and stock. Stir in sun-dried tomatoes, season, and bring to a boil. Cover and bake for 50–60 minutes until lentils are tender. Stir in Worcestershire sauce.
- Melt butter in a pan, add mushrooms, and cook briefly. Cover and cook until liquid evaporates. Season, then mix into the lentils.
- Raise oven to 220°C (200°C fan). Boil both types of potatoes until just tender. Drain well. Toss with butter, garlic, and chives.
- Spread potato mix over lentils, sprinkle with cheese, and bake for 20 minutes until golden.
Notes
- I always let the lentils rest a few minutes before topping—they firm up just enough.
- I never skip the cheese—it gives the top that irresistible golden crunch.
- I keep the potatoes chunky—they hold their shape better and don’t get mushy.