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Cheesy Pumpkin & Lentil Bake

Recipe by Alex Hall on InstagramAdded 9 November 2026.

15 minutes to prep, 1 hour 15 minutes to cook. A hearty, cheesy bake that layers roasted pumpkin with a savory red lentil, tomato, and bean base. Warm spices like cumin and smoked paprika give it comforting depth, while melted cheddar adds a rich finish. Perfect for a satisfying dinner and great for leftovers.

Free. No account needed.

Method

  1. Preheat the oven to 400°F fan.

  2. Toss the pumpkin cubes with olive oil and 1 tsp cumin, then roast for 25–30 minutes until the edges are dark.

  3. In a deep baking dish, combine the diced onion, minced garlic, red lentils, chopped tomatoes, tomato purée, harissa, smoked paprika, the remaining 1 tsp cumin, and vegetable stock; cover tightly with foil.

  4. Bake the lentil mixture for 35 minutes.

  5. Stir in the chickpeas, butter beans, and half of the roasted pumpkin, then scatter the shredded cheddar over the top.

  6. Bake uncovered for 12–15 minutes until the cheese is bubbling and golden.

  7. Top with the remaining roasted pumpkin, sprinkle pumpkin seeds and fresh coriander before serving.

Tips while you cook

Roast pumpkin before mixing
Roast the pumpkin cubes first, then add half to the bake and reserve the rest for topping.
Cover lentil mixture tightly
Cover the lentil mixture with foil while baking.
Finish uncovered for cheese
Remove the foil for the final bake.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Alex Hall’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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