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Oozy Camembert & Lentil Bake

Recipe by Alex Hall on InstagramAdded 8 November 2026.

15 minutes to prep, 55 to cook. A hearty bake that wraps a whole camembert in a savory lentil and bean mixture, delivering a creamy, protein‑rich centerpiece. Caramelised onions and thyme add depth, while toasted sourdough provides a satisfying crunch, making it a comforting dinner.

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Method

  1. Preheat the oven to 400°F fan.

  2. In a baking dish combine the sliced onions, garlic, olive oil, thyme sprigs, bay leaves, salt and plenty of black pepper. Bake for 25 minutes, stirring once, until the onions are soft and golden at the edges.

  3. Add the cooked lentils, drained cannellini beans, vegetable stock and white wine vinegar to the dish. Stir through and bake uncovered for an additional 15 minutes.

  4. Remove the rind from the camembert, leaving a small rim, and nestle the cheese in the centre of the dish. Scatter the grated mozzarella around the camembert.

  5. Bake for 10–12 minutes until the cheeses are molten and bubbling.

  6. During the last five minutes, place the sliced sourdough bread on a rack above the dish to toast. Remove from the oven, serve, and dip the bread into the creamy lentil‑cheese bake.

Tips while you cook

Stir onions halfway
Stir the onion mixture once during the 25‑minute bake.
Add lentils after onions
Add the cooked lentils and beans after the onions are soft.
Nestle cheese later
Place the camembert and mozzarella after the beans.
Toast sourdough on rack
During the final five minutes, toast the sourdough on a rack above the dish for a crisp texture.

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

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Alex Hall made this.

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.

Are you Alex Hall and want this changed? Email [email protected].

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