Go Back
–+ servings
Vegan Pumpkin Parmentier

Vegan Pumpkin Parmentier

Tasty Vegan Pumpkin Parmentier with lentils. This easy French-inspired casserole is a hearty, plant-based comfort food perfect for autumn dinners or holiday meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 600 g potimarron or sugar pumpkin
  • 200 g green or brown lentils
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tablespoon tomato paste
  • 500 ml vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons nutritional yeast optional, for a cheesy note
  • to taste salt and pepper

Equipment

  • Large pot
  • Medium saucepan
  • Large skillet
  • Baking dish
  • Potato masher or fork

Method
 

  1. Cut the pumpkin in half, scoop out the seeds and stringy bits, then cube it (no need to peel).
  2. Boil the pumpkin cubes in salted water for about 15-20 minutes until easily pierced with a fork, then drain and mash into a puree.
  3. Rinse lentils under cold water, then simmer in a separate saucepan with plenty of water for about 20 minutes until tender, then drain.
  4. In a skillet over medium heat, heat olive oil and sauté onion, garlic, carrot, and celery until soft (about 5-7 minutes).
  5. Stir in tomato paste, thyme, and rosemary, then add cooked lentils and vegetable broth; simmer for 10-15 minutes until thickened.
  6. Preheat the oven to 180°C (350°F) and spread the lentil mixture evenly in a baking dish.
  7. Spoon and smooth the pumpkin puree over the lentil filling.
  8. Bake for 20-25 minutes until edges are bubbling and top is golden; optionally broil for 2-3 minutes for a crispier top.
  9. Let it sit for 5 minutes before serving, garnished with fresh parsley.

Nutrition

Calories: 250kcalCarbohydrates: 45gProtein: 10gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 110IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Feel free to use butternut squash if potimarron is unavailable. Add a splash of coconut milk for a richer puree, or try adding spices like cumin for a different flavor profile. This dish is perfect for make-ahead meals; assemble and bake when ready. Store leftovers in the fridge for up to 3-4 days or freeze for 2-3 months. Pair with a simple green salad for a nice contrast. Enjoy!
Tried this recipe?Let us know how it was!