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Lentils and Mushroom Bake (Vegetarian “Drob”)

This lentils and mushroom bake is a delightful vegetarian twist on a traditional Romanian Easter dish known as ‘drob’. Give it a try!

As someone who cherishes Easter traditions, I wanted to maintain the essence of this beloved recipe while making it suitable for a vegetarian lifestyle. Hence, the ‘veggie mushroom bake’ was born!

Lentils and Mushroom Bake Recipe Easter

Transitioning our family recipes to vegetarian versions has been an exciting culinary adventure, especially knowing that this year, my parents will be enjoying an entirely meat-free Easter feast. The result? A vibrant and flavorful Easter table that feels just as festive as ever!

What surprised me most about this lentils and mushroom bake was how seamlessly it replaced the original meat-based version. The mushrooms lend a rich and savory flavor, while the lentils add a delightful texture that’s both hearty and satisfying.

Lentils and Mushroom Bake

Achieving the perfect consistency in this lentil and mushroom bake is all about finding the right balance between the lentils and mushrooms. Too many lentils can result in a dry texture, while an excess of mushrooms can lead to mushiness. After some experimentation, I’ve discovered the ideal proportions for a perfectly moist and flavorful dish.

I urge you to give this mushroom bake recipe a try; I promise you won’t be disappointed! Looking for more Easter recipes? Check out these Greek Easter Cookies, Greek Easter Bread, Easter Pie (Pasqualina) and Easter Tart.

Lentils and Mushroom Bake Recipe
Lentils and Mushroom Bake Drob Vegetarian reteta

Lentils and Mushroom Bake
This lentils and mushroom bake is a delightful vegetarian twist on a traditional Romanian Easter dish known as 'drob'. Give it a try!
5 from 4 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Dishes
Cuisine European, Romanian
Servings 6
Calories 147 kcal


  • 1 cup red lentils
  • 1 cup button mushrooms chopped (I used champignons)
  • 1 carrot chopped
  • 1 onion chopped
  • 2 eggs for composition + 3 more (optional – to place inside the veggie bake)
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch green onions
  • 2 tsps thyme
  • salt and pepper to taste


  • Boil the lentils for 15 minutes then strain them very well and place them in a large bowl.
  • Heat some olive oil in a large pan and saute the chopped onion, mushrooms, and carrot, for about 7-10 minutes. They don’t have to be completely cooked. Place them over the lentils in the bowl.
  • Add 2 eggs, chopped parsley, green onions, dill, sea salt, pepper, and thyme. Start blending them all together.
  • Optional – Boil 3 eggs.
  • Place the composition in a previously greased form, any shape you want (preferably a taller one if you add the extra 3 eggs).
  • Add half of the composition, place the peeled, boiled eggs and then cover them with the other half.
  • Place in oven and cook at about 180ºC/356ºF for 30-40 minutes.
  • Let it cool a bit before removing it from the form.


If you wait until it cools down a bit it will come out of the form really nice. I was impatient as always and cut it immediately so it didn’t stick together that well.


Calories: 147kcalCarbohydrates: 22gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 37mgPotassium: 486mgFiber: 10gSugar: 2gVitamin A: 2674IUVitamin C: 18mgCalcium: 52mgIron: 3mg
Keyword bake, Easter, lentils, mushrooms
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Recipe Rating


Tuesday 9th of April 2024

My grandma used to make this, but with meat! Love the vegetarian version!

Desiree Phillip

Saturday 13th of April 2019

Can this be made without the eggs or can i substitute for it. The recipe looks good want to give it a try.

Ruxandra Micu

Wednesday 22nd of May 2019

Sure! You can use psyllium husks or ground flax seeds instead of eggs to make the filling stick together. You can also add some chickpea flour just to be safe.


Monday 9th of April 2018

I made this the other day and it came out Delicious! - it brought me right back in my childhood :) I love your recipes, my next experiment will be the vegan lamb...


Wednesday 13th of June 2018

Yay! So happy to hear this! :D Thank you, Ana! Let me know how the vegan lamb rack turns out!


Tuesday 30th of January 2018

Hi! Can I use green lentils instead of red?


Sunday 18th of February 2018

Sure, but you'll have to soak them and boil them more. Red lentils are ready a lot faster than other types of lentils.


Thursday 17th of December 2015


M-am cam ametit intre atataea retete delicioase. Intebare, la reteta asta nu se poate inlocui oul cu o combinatie de fulgi de drojdie si tapioca? cred ca am mai pus intrebarea asta la alta reteta. de asta zic ca m-am incurcat :D


Saturday 19th of December 2015

Hehe, ma bucur ca iti plac! Sincer, nu stiu. As incerca poate cu fulgi de drojdie si psyllium. Din experienta mea, taratele de psyllium leaga f bine. Daca incerci sa imi spui cum ti-a iesit! :)