Mary Berry Lentil Jumble Recipe

This Mary Berry Lentil Jumble Recipe is a wholesome, budget-friendly vegetarian supper that combines earthy brown lentils with a medley of sweet peppers, mushrooms, and rich tomato sauce. Topped with bubbling golden cheddar, this hearty one-pot dish offers a nutritious alternative to mince-based meals like Shepherd’s pie or Bolognese without sacrificing flavor or satisfaction. It is an ideal mid-week meal that keeps you full for hours.

Jump to Recipe

Mary Berry Lentil Jumble Ingredients

• 225g (8 oz) Brown or Green Lentils: Do not use split red lentils, as they will turn to mush. Brown or green lentils hold their shape, providing a “meaty” texture essential for the jumble.
• 600ml (1 pint) Vegetable Stock: Use a high-quality bouillon powder or cube for the best flavor base.
• 2 tablespoons Sunflower Oil: For sautéing the vegetables.
• 2 Medium Onions: Chopped.
• 1 Red Pepper: De-seeded and chopped. Adds sweetness and color.
• 1 Green Pepper: De-seeded and chopped. Adds a slight savory bitterness to balance the red pepper.
• 175g (6 oz) Button Mushrooms: Wiped clean and sliced.
• 400g (14 oz) can Chopped Tomatoes: The base of the sauce.
• 1 tablespoon Tomato Purée: To enrich the tomato flavor.
• 1 teaspoon Dried Mixed Herbs: Or oregano.
• Salt and Freshly Ground Black Pepper: To taste.
• 175g (6 oz) Mature Cheddar Cheese: Grated. This forms the bubbly, golden crust.

How To Make Mary Berry’s Lentil Jumble

1. Cook the Lentils: Place the lentils and the vegetable stock into a saucepan. Bring to the boil, cover, and simulate gently for about 20–30 minutes until the lentils are tender but not falling apart. Drain any excess liquid if necessary, though most should be absorbed.
2. Sauté Vegetables: While the lentils are cooking, heat the oil in a large frying pan or flameproof casserole dish. Add the chopped onions, red pepper, and green pepper. Fry gently for about 5–10 minutes until the vegetables are softened but not browned.
3. Add Mushrooms: Stir in the sliced mushrooms and cook for another 2–3 minutes until they begin to release their juices.
4. Make the Sauce: Add the can of chopped tomatoes, tomato purée, and dried herbs to the vegetable mix. Stir well and bring to a simmer. Cook for 5 minutes to reduce the liquid slightly.
5. Combine: Stir the cooked, drained lentils into the tomato and vegetable mixture. Season generously with salt and black pepper. Mix thoroughly so the lentils are coated in the sauce.
6. Top and Melt: Level the surface of the mixture in the pan (if it is ovenproof) or transfer the mixture to a shallow ovenproof serving dish. Sprinkle the grated Cheddar cheese evenly over the top.
7. Grill (Broil): Place the dish under a preheated hot grill (broiler) for 3–5 minutes until the cheese is bubbling and golden brown. Alternatively, you can bake it in a preheated oven at 200°C (400°F) for 15 minutes.
8. Serve: Serve hot directly from the dish.

Recipe Tips

• Lentil Texture: The success of this dish relies on the lentils retaining a bit of “bite.” Check them 5 minutes before the recommended cooking time is up. If they get too soft, the dish becomes a soup rather than a jumble.
• Adding Crunch: For a texture contrast, mix a handful of fresh breadcrumbs with the grated cheese before grilling. This creates a crispy topping similar to a crumble.
• Flavor Depth: A splash of Worcestershire sauce (ensure it’s a vegetarian brand if cooking for vegetarians) or a teaspoon of Marmite added to the tomato sauce gives a deep, umami richness that mimics beef stock.
• Vegetable Variations: This is a “jumble,” so it is very forgiving. You can easily add diced carrots, celery, or courgettes (zucchini) during the sauté stage if you need to empty the fridge.

What To Serve With Lentil Jumble

• Jacket Potato: The saucy lentils make a perfect filling for a baked potato.
• Green Salad: A crisp vinaigrette salad cuts through the richness of the melted cheese.
• Crusty Bread: Essential for scooping up the tomato sauce.
• Garlic Bread: Serves as a hearty side for a filling winter meal.

How To Store Lentil Jumble

• Refrigerate: Allow to cool completely, then cover and store in the fridge for up to 3 days. The flavor often improves the next day.
• Freeze: This dish freezes very well. Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the microwave or in the oven until piping hot. You may need to add a splash of water if the lentils have absorbed all the sauce.

Lentil Jumble Nutrition Facts

• Calories: ~350 kcal
• Fat: 18g
• Carbohydrates: 30g
• Protein: 18g
• Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Mary Berry Nordic Loaf Recipe
• Mary Berry Parmentier Potatoes Recipe
• Mary Berry Poached Pears Recipe