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Serbian Potato Moussaka

| Make-ahead Meals, Freezable Meals, Vegetarian, Members only

In Serbia, Moussaka is made with potatoes instead of eggplant. It is traditionally made with a fairly simple blend of beef and spices, complete with a creamy top. My plant based version of Serbian Potato Moussaka is a lot more nourishing and dare I say, more delicious! Health benefits This vegetarian moussaka is full of…

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Creamy Kale Sweet Potato Soup

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Freezable Meals, Vegetarian, Soups

This Creamy Kale Sweet Potato Soup is a deliciously hearty soup that will warm and comfort the body. Made from simple ingredients, the combination of anti-inflammatory spices, collagen and protein-rich bone broth will nourish your gut. Nutrient dense and fibre-packed from the lentils, nuts and vegetables, it’s a super soup for sure. 

For all you need to know about bone broth and how to make it click here. I love having broth ready in my fridge or freezer so that I can whip up a nourishing soup any time it is needed.

Health benefits

This soup is full of nutrient-dense ingredients that support overall well-being. Sweet potatoes are high in fibre and beta-carotene, which converts to vitamin A for immune and skin health. Kale is rich in vitamins K, C, and antioxidants, while red lentils add plant-based protein and fiber, supporting digestion. Coconut milk provides healthy fats for energy and satiety, and ginger, garlic, and turmeric contribute anti-inflammatory benefits.

Ingredients

A base of onion, cloves garlic, and ginger is sautéed in coconut or olive oil before adding diced sweet potato and warming spices like cumin, coriander, and turmeric. Red lentils and veg or chicken broth simmer together until tender, and kale is gently wilted in the coconut milk. A touch of lemon juice brightens the flavours, while toasted cashews, coriander leaves, and chilli flakes add texture and extra depth.

How to make this creamy kale sweet potato soup

To make this sweet potato kale soup, start by sautéing the onion in a large pot until softened, then add garlic, ginger, and spices. Next, add the sweet potatoes, lentils, and broth, simmering until everything is tender. Stir in the lemon zest, kale, and coconut milk, letting the greens wilt. Finally, add the lemon juice, taste, and adjust the seasoning. If a smooth texture is preferred, blend until creamy.

Serving suggestions and how to store

Serve this dairy free soup in a bowl with a sprinkle of toasted cashews, fresh coriander, and chilli flakes for added flavour and crunch. It pairs beautifully with sourdough flatbread or a hearty grain like quinoa. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer-term storage. Reheat gently over low heat to maintain its creamy texture.

Vary this creamy kale sweet potato soup to suit your dietary needs

For a nut-free version, swap cashews for pumpkin seeds. To keep it vegan, use vegetable stock instead of bone broth. If a smoother texture is preferred, blend the soup completely for a creamy consistency—ideal for kids or those who prefer a velvety soup.

This Creamy Kale Sweet Potato Soup is a deliciously hearty soup that will warm and truly nourish, made from nutritious simple ingredients.
Print Recipe
4.78 from 22 votes

Creamy Kale Sweet Potato Soup

This is a deliciously hearty soup that will warm and truly nourish.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup, Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 1 tbsp coconut oil – or olive oil
  • 1 onion/s – diced
  • 4 clove/s garlic – crushed
  • 1 tbsp ginger root – finely grated
  • 500 g sweet potato/s – diced 2-3cm
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • Sea salt and freshly ground black pepper – to taste
  • 1 ltr stock or broth – of any kind (chicken or vegetable)
  • 60 g split red lentils (â…“ cup)
  • ½ lemon/s – juice & zest
  • 1 bunch/s kale
  • 400 ml canned coconut milk – full fat
  • 40 g raw cashew nuts (¼ cup) toasted
  • ½ bunch/s fresh coriander leaves – optional, to serve
  • chilli flakes – optional, to serve
Metric – US Customary

Instructions

  • In a large pot, melt the coconut oil over a moderate heat and add the onion. Saute for 2 minutes.
  • Add the garlic and ginger and saute for another minute.
  • Add the sweet potato, spices and seasoning and stir-fry for 2-3 minutes.
  • Add the stock or broth and lentils and bring to a rolling simmer for 10-15 mins or until the lentils have softened.
  • Add the lemon zest, tear the kale from the stems and add to the soup with the coconut milk. Heat for a couple of minutes to wilt the kale.
  • Stir through the lemon juice. Taste and adjust the seasoning if necessary.

Thermomix Instructions

  • Add the onion (quartered), garlic and ginger (sliced into thin coins) and chop 5 seconds, speed 5. Add the coconut oil and saute 3 minutes, 100 degrees, speed 1, MC off.
  • Add the sweet potato (cubed), spices and seasoning and saute 3 minutes, 100 degrees, speed 1, MC on. (If you plan to puree this soup at the end, you can chop 5 seconds, speed 5 before sauteeing.)
  • Add the stock or broth and lentils and bring to a rolling simmer, 15 minutes, 100 degrees, speed 1, MC on, or until the lentils have softened.
  • In the final few minutes, through the hole in the lid, add the lemon zest, tear the kale from the stems and add to the soup with the coconut milk.
  • Remove the lid and stir through the lemon juice. Taste and adjust the seasoning if necessary.
  • If you would like a smooth soup, puree 30 seconds, speed 9, MC on.

Serve

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Replace the cashews with pumpkin seeds.

Vegan and vegetarian

Replace the bone broth with vegetable stock.

Smooth soup

You can absolutely blend this into a smooth soup if you, if your kids prefer.
 
 
 

Love this hearty soup? Let me know in the comments below.

Mushroom Lentil Lasagne (to die for)

| Budget Friendly, Make-ahead Meals, Pasta and Noodles, Freezable Meals, Vegetarian

I have SO much thyme in my garden at the moment and even though it is just one of many ingredients in this totally divine Mushroom Lentil Lasagne, it was what ultimately inspired this dish. I’m constantly experimenting on delicious ways to win over my meat loving family and this is our latest vegetarian favourite so I thought I’d better share it.

For about 20 years of my life I was a vegetarian, many of those years I was a student also so legumes, being a cheap, healthy source of protein, were my go to. Various types of vegetarian bolognese type dishes were staples for me back than- the base ingredients were similar, always a legume of some kind + vegetables + tomatoes + various herbs and spices depending upon what I felt like.

So in creating my latest vegetarian lasagne, I returned to my tried and tested formula, balancing the flavours of thyme and vegetables until  it was perfect – and now it is, so I hope you love it as much as my family does (even the legume fussy one in our household loves this).

For a legume-free vegetarian lasagne, my Pumpkin Lasagne has been a huge hit with the Well Nourished audience too. They are both the best veggie lasagna recipes.

Health benefits

Lentils are a fantastic source of plant-based protein, fibre, and essential nutrients like iron and folate. Mushrooms add depth of flavour and are rich in antioxidants, while the variety of vegetables provide a wide range of vitamins and minerals. This dish supports a balanced, gut-friendly diet.

Ingredients

Key ingredients include Puy lentils, mushrooms, an array of vegetables (onion, garlic cloves, carrots, celery, zucchini, and spinach), and a rich cheese sauce. For a gluten-free or vegan version, variations are provided below.

How to make this mushroom lentil lasagne

To make this vegetarian lasagne is super simple. To make the lentil sauce, begin by sautéing the onions and garlic in olive oil. Add the finely chopped celery, carrots, and zucchini, followed by mushrooms, lentils, tomato paste, stock, and tomatoes. Simmer for about 30 minutes until the lentils are cooked and the sauce thickens. Stir in the spinach to wilt before setting aside.

For the cheese sauce, melt butter in a pot, then whisk in flour to form a paste. Gradually add milk while stirring, allowing the sauce to thicken. Add grated cheese and season with salt and pepper.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

To assemble, layer the lentil sauce and lasagna noodles (sheets) in a baking dish, topping it all off with cheese sauce and extra grated cheese. Bake for 30–45 minutes at 180℃ until the lasagne is cooked through and golden on top.

Serving suggestions and how to store

Serve with a green salad or steamed vegetables for a complete meal. Leftovers can be portioned and stored in an airtight container in the fridge or freezer. Reheat in the oven until just hot.

Vary this mushroom lentil lasagne to suit

For a gluten and grain-free option, use gluten-free lasagne sheets or layer with thinly sliced eggplant or zucchini. For a vegan cheese sauce, steam and puree cauliflower with nutritional yeast, almond milk, and seasoning to create a dairy-free Béchamel. Top with grated vegan cheese. For an onion and garlic-free variation, replace with sautéed fennel, cumin, and chilli powder for a delicious alternative.

Quicker version

If you’re short on time, the lentil sauce can be simply served as a pasta sauce or made into a pasta bake.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, easy to make healthy lasagne recipes, click HERE.

Mushroom Lentil Lasagne - This Mushroom and Lentil Lasagne is so delicious and is sure to win over meat lovers and fussy little ones. This is one nutrient and protein rich vegetarian meal (with an option for vegans too). It's perfect family food.
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4.74 from 142 votes

Mushroom and Lentil Lasagne (to die for)

This wholesome Mushroom and Lentil Lasagne is a delicious, vegetarian twist on the classic dish. Packed with vegetables and hearty Puy lentils, it’s a great comfort meal that’s both nutritious and satisfying.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 100 g Puy (French) lentils (½ cup approx.)
  • 15 ml extra virgin olive oil -extra virgin (1 tbsp)
  • 1 onion/s -peeled and halved
  • 3 clove/s garlic -peeled and chopped
  • 1 stick/s celery -roughly chopped
  • 2 carrot/s -roughly chopped
  • 1 zucchini/s (medium) roughly chopped
  • 2 bay leaf/s -dried
  • 1 bunch/s fresh thyme leaves - leaves picked off the stems
  • 250 g mushrooms -Swiss brown or portobello
  • 3 tbsp tomato paste
  • 400 ml vegetable stock (or bone broth if not worried about it no longer being vegetarian)
  • 400 g diced tinned tomatoes (or 6 vine ripened roma tomatoes) diced
  • Sea salt and freshly ground black pepper -to taste
  • 60 g baby spinach -chopped (2 cups)
  • 200 g dried lasagne sheets (see below for GF and GrF)

Cheese sauce (see below for a vegan version)

  • 115 g cheddar cheese (1 cup) grated
  • 30 g butter
  • 55 g wholemeal spelt flour (½ cup)
  • 500 ml milk (of choice) (2 cups) -see below variations
  • Sea salt and freshly ground black pepper -to taste
Metric - US Customary

Instructions

  • Pre-heat your oven to 180℃ / 350℉ fan-forced (about 10 minutes before you are ready to bake the lasagne). 
  • I personally like to soak all legumes overnight in water with a splash of vinegar, so do this with the puy lentils if you like (you don't have to, but I'd recommend it).
  • I used my Thermomix to do all the chopping, but you can easily use a regular food processor or grate/ finely dice all the veggies by hand. No need to wash or rinse the food processor in between each step too.
  • In a food processor or Thermomix chop your garlic. If using a Thermomix, 5 secs, speed 5 and then add onion 5 secs, speed 4.
  • Heat a large pan over a low heat and add the olive oil (or you can use ghee or butter if not vegan). Add the chopped garlic/onion and gently sauté whilst processing the other veggies.
  • Now pop the celery, carrots and zucchini into your food processor and pulse to chop - you are looking for a course consistency so be careful not to over process. If using a Thermomix use the turbo button, quick pulses until the right consistency, about 2-3 should do it look through the lid after each pulse. Alternatively grate the carrot and zucchini and finely dice the celery. Add this to the pan with the onion.
  • Sauté for a few minutes with the bay leaves and thyme leaves.
  • Pulse the mushrooms in the food processor until just chopped. If using a Thermomix pulse 1-2 times.
  • Add them to the pan with the Puy lentils, tomato paste, stock and diced tomatoes. Season, stir to combine and allow to simmer with the lid ajar, stirring occasionally, until the sauce thickens and the lentils are cooked. This will take about 30 minutes.
  • Once cooked, add the chopped spinach and stir though to wilt it. Taste, adjust the seasoning if you need to (salt brings out the flavour so don't be shy). Remove from the heat and set aside. 

Cheese sauce

  • Grate the cheese (in the processor and set aside).
  • For the Thermomix method, follow the recipe for Béchamel in your basic cookbook.
  • In a medium sized pot, melt the butter over a low heat. Remove from the heat and add the flour mixing to combine.
  • Return to a medium to high heat and gradually add the milk, approx. half a cup at a time mixing constantly. As it heats it will thicken, this is when you should add another half a cup of milk. Do this until all the milk is added and the sauce is thick.
  • Add about a quarter of the cheese, season with sea salt and pepper to taste, and stir well (reserve the rest of the cheese for the top of the lasagne).

Assemble

  • To assemble the lasagne, use a medium size baking dish (mine is 25 x 25cm), placing half of the lentil sauce in the base, top with lasagne sheets, then the remaining lentil sauce, another layer of pasta and finish with the cheese sauce and the remaining grated cheese.
  • Bake for 30 - 45 minute or until the lasagne is cooked through.

Serve

  • With a big green salad or steamed veggies.

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge. I store it in a rectangle shaped oven proof glass pyrex or glass lock container so I can simply remove the lid and reheat in the storage container (saves washing up).
  • Can also be frozen.

Notes

Gluten and grain-free

Choose gluten-free lasagne sheets and for grain free layer with thinly sliced eggplant (aubergine) or zucchini (courgette).

Vegan (dairy-free) cheese sauce

Steam half a large head of cauliflower, then puree with a tablespoon of nutritional yeast, a generous pinch of sea salt and pepper and a splash of almond milk to achieve a Béchamel consistency (thick sauce). Top with grated vegan cheese.

Onion and Garlic-free

Replace both with finely diced fennel sautéed with a pinch of cumin and chilli powder. 

All in the Thermomix

I personally used my TMX for all the preparation (chopping) and making the cheese sauce but cooked the lentil sauce in the pan as I prefer the consistency the pan produces (plus the volume of the sauce is pushing the bowl limits). But if you did want to cook it all in the TMX,  I'd cook on reverse, speed 1, temp 100, 30 minutes (or until the lentils are cooked through) with the lid ajar. 
 
 

Enjoy! I'd love to hear how you and your family enjoyed this tasty dish. Please leave a comment and let me know what you think (star rating extra appreciated as that way this recipe will entice even more people). 

Vegetarian Shepherd’s Pie

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian

This vegetarian shepherd’s pie is a hearty dish that’s perfect for family dinners or meal prepping. It’s packed with lentils, veggies, and delicious herbs, giving you a satisfying and nutritious plant-based meal. Plus, it’s easy to make and offers a variety of topping options for a crispy, golden finish.

I was a vegetarian for a good chunk of my life. This was a staple meal for me back then and still features regularly now, 20+ years on. It is a cost effective, easy to prepare vegetarian meal and one of my go-to meals when time and supplies are low. It’s comfort food at its best!

Health benefits

Loaded with fibre-rich lentils, a rainbow of veggies, and immune-boosting garlic and rosemary, this vegetarian shepherd’s pie is a nutritious powerhouse. The lentils provide plant-based protein, and the mix of veggies ensures you’re getting plenty of vitamins and minerals, all while being gut-friendly and easy to digest.

Ingredients

This vegetarian shepherd’s pie recipe uses common pantry staples like onion, garlic cloves, carrots, zucchini, celery, mushrooms, lentils, diced tomatoes and vegetable broth or stock. The rosemary, smoked paprika and Worcestershire sauce add a warm, earthy flavour that ties everything together, while the potato topping gives it that classic shepherd’s pie texture.

How to make Vegetarian Shepherd’s Pie

Sauté your onion and garlic, then add the veggies, lentils, tomatoes, and seasonings. Stir and let it all simmer until the flavours meld together, then thicken the mixture with a simple cornflour slurry. Pour the lentil mixture into a baking dish (or casserole dish), top with diced potatoes (or mashed potato if you prefer), and bake until the potatoes are fork tender and golden. Easy and delicious! If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this gluten-free vegetarian shepherd’s pie with a fresh, leafy green salad on the side for extra crunch and nutrients. Leftovers store well in the fridge in an airtight container, and it will also freeze beautifully for easy weeknight freezer meals down the line.

Vary this vegetarian shepherd’s pie to suit

You can switch up the topping with mashed potato topping or sweet potato or cauliflower mash for a twist, or make it dairy-free (vegan shepherd’s pie) by omitting the cheese. If you want a bit more protein, bacon pairs wonderfully with the lentils. You can even sneak in more veggies by grating them, which is a great trick for fussy eaters!

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Vegetarian sheperds pie - This Vegetarian Shepherd's Pie is a hearty, nourishing and nutritious meal. It is gluten, dairy, egg and grain free with lots of variations too.
Print Recipe
4.43 from 7 votes

Vegetarian Shepherd's Pie

A delicious, warming vegetarian dish, this Vegetarian Shepherd's Pie is one of my all time favourite meatless Monday meals. 
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 onion/s (large) finely diced
  • 2 clove/s garlic -finely diced
  • 2 carrot/s -diced
  • 1 zucchini/s -diced
  • 2 stick/s celery -sliced
  • 130 g mushrooms (approx. 1 cup) diced
  • 2 cup/s cooked brown lentils (or 2 cans, drained and rinsed)
  • 425 g diced tinned tomatoes
  • 250 ml vegetable stock (1 cup)
  • 1 tbsp fresh rosemary leaves -roughly chopped
  • ½ tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • Sea salt and freshly ground black pepper
  • 2 tbsp hot water
  • 1 tbsp cornflour
  • 5-6 potato/s -peeled and diced into 1-2cm cubes
  • 20 g parmesan cheese -grated (optional) (¼ cup)
  • 30 g sunflower and/or pumpkin seeds  (optional)
Metric - US Customary

Instructions

  • Preheat your oven to 200°C/395°F.
  • In a medium sized pot, sauté your onion and garlic in a little oil for a few minutes until opaque.
  • Add the carrots, zucchini, celery, mushrooms, lentils, tomatoes, stock, rosemary, smoked paprika, Worcestershire sauce and seasoning.
  • Bring to a simmer for 10-15 minutes.
  • Meanwhile, mix the water and cornflour until combined and add to the pot to thicken for a few more minutes.
  • Pour into an oven proof dish and top with the diced potato (and optional cheese and seeds).  Stud with any extra rosemary sprigs if you like.
  • Bake for 20-30 minutes or until the potato is golden and cooked through.

Thermomix method

  • Preheat your oven to 200℃.
  • Chop your onions and garlic, 3 seconds, speed 5. Scrape down the sides and cook 5 minutes, temp 100, speed 1 in a little olive oil.
  • Add the carrots, zucchini, celery, and process 10 seconds, speed 4.
  • Now add the sliced mushrooms (I don't like to process them, but you can if you prefer), lentils, tomatoes, stock, rosemary, paprika and seasoning. Cook 10 minutes, temp 100, reverse speed 1.
  • Add the cornflour/water mixture and cook 5 minutes, temp 100, reverse speed 1. Pour into an oven proof dish and top with the diced potato (and optional cheese and seeds). Stud with any extra rosemary sprigs if you like.
  • Bake for 20-30 minutes or until the potato is golden and cooked through.
  • Note - you can top with traditional mashed potato if you like. I'm a lazy, time-poor cook and always looking for shortcuts in the kitchen (and ways to reduce washing up)! This is one saves time and washing, but I don't think alters the taste too much - in fact, I love the crispy baked spuds on top.

Make-ahead

  • Re-heat in a low oven until just hot.

Serve

  • With a leafy green salad.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen.

Cook the Lentils

  • To cook the lentils, soak in water and a tablespoon of natural yoghurt or apple cider vinegar to produce easily digestible legumes.  Soaked lentils can then be cooked by simmering for 15 minutes or until tender but not sloppy. Un-soaked lentils should be rinsed and cooked for 30-45 minutes. 1 cup of raw lentils yields approximately 2 cups cooked.

Notes

Different pie top

You can also top the pie with sweet potato, cauliflower pieces or cauliflower mash.

Dairy-free and vegan

Omit the cheese.

Onion-free

Replace the onion with a small bulb of fennel, finely diced.

Garlic-free

Replace the garlic with a teaspoon of cumin powder and a pinch of chilli flakes.

Gut repair

If you aren’t vegetarian and looking to include bone broth in your diet, substitute the vegetable stock with bone broth.

Add bacon

I think brown lentils and bacon is a match made in heaven. So if you please, add 4 rashers of nitrate free bacon with the onion.

Fussy eater tip

Grate the vegetables so they sit behind the lentil/tomatoes.
 

Like this recipe?  Let me know what you think, it really helps me to shape the content I produce here at Well Nourished.  Post a comment or question below, thanks.

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