Kumara, lentil and spinach layer cake


  • 300g kumara sliced into thin rounds (you can use the food processor to slice)
  • 2 cups of cooked dried red/white quinoa
  • 2 cups of cooked red or brown lentils (can used canned lentils)
  • 1 bunch of basil leaves- chopped
  • 2 cups of spinach leaves
  • Salt and pepper to taste


Tomato sauce: 

  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 2 cans chopped tomatoes
  • 1 bay leaf (dried)
  • 1 red chilli or chilli flakes
  • 1 tbsp of brown sugar 
  • 1 tbsp oregano
  • ¼ cup water
  • Salt and pepper to taste
  • 2 tbsp of fennel and coriander seeds toasted and crushed



  • ¾ cup grated cheese (optional)


How to make the tomato sauce:

  1. Fry onion and garlic in the olive oil, add tomatoes, and the rest of the ingredients and cook for 20-30 minutes to enhance the flavours.
  2. Alternative: Use 3 cans of garlic and herb flavoured tomatoes.


How to make bake: 

  1. Mix the quinoa, lentils and ¾ of the tomato sauce (leaving a little bit of sauce for the topping).
  2. Layer the kumara slices in a baking dish. Add layers of ½ of  the lentil mixture and 1 cup of spinach. Put another layer of the kumara slices. Add the rest of the lentil mixture and the rest of the spinach.
  3. Put the last layer of the kumara slices.
  4. Cover it with foil and bake at 140C for 50 minutes, then remove cover and spread a thin layer of the remaining of the tomato sauce on top and if using, sprinkle over cheese.
  5. Return to oven to brown at 180C for 10 minutes.
  6. Allow to rest for 10 minutes before cutting into squares.



Published By

Erika Motoie



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