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!

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.

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

Gourmandelle.com

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

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Main Dishes

Cuisine European, Romanian

Servings 6

Calories 147 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

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.

Nutrition

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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