Very Veggie Lentil Bake

lentil bake. Back once our biggest drawback was the upcoming finish of the globe ah, those were the days).

The formula was thus incredibly smart and therefore the recent photos were thus incredibly not smart that I believed it due a revival. With a new, however equally silly, name. 

Very Veggie Lentil Bake

A lovely reader recently stroke a chord in my memory of this formula, and that I was impressed to create it once more. They tweeted American state a photograph and referred to as it ‘absolutely their favorite dish’ – color American state chuffed! Thus simply just in case you're thinking that my very own raving regarding this formula sounds oleaginous, rest assured that a minimum of one person agrees with American state.

I created it larger, for one (it’s that smart, you’ll be happy to own extra), and used slightly totally different veggies, as a result of i used to be too lazy to travel searching. It’s pretty elastic – simply use no matter veggies you have got accessible .

Very Veggie Lentil Bake


  • 110 g red lentils (~ 1/2 cup)
  • 1 tbsp oil
  • 1 small leek or 1/2 large leek, sliced
  • 75 g white rice (~ 1/4 cup)
  • 650 ml vegetable stock (~ 2 1/2 cups), or 2 stock cubes made up in 650ml water
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 bell pepper, diced fairly small (I used orange)
  • 5 medium mushrooms, diced fairly small
  • 1 small courgette (zucchini), or 1/2 large courgette, diced fairly small
  • Black pepper
  • 90 g grated cheddar cheese (~ 1 cup)

  1. Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
  2. Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
  3. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  4. Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
  5. Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
  6. Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

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