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Very Veggie Lentil Bake Recipe

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4.1 from 10 reviews

A hearty and nutritious Very Veggie Lentil Bake featuring red lentils, white rice, and a medley of sautéed vegetables, all topped with melted cheddar cheese. This comforting baked dish combines smoky paprika and a hint of cayenne pepper for a flavorful vegetarian meal that’s perfect for any occasion.

Ingredients

Main Ingredients

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

Instructions

  1. Cook Lentils and Rice: Boil the red lentils and white rice in the vegetable stock for 15-20 minutes, stirring occasionally. During the last 5 minutes, stir constantly to prevent sticking. Once cooked, do not drain the liquid; instead, continue stirring over the heat until enough water evaporates and the mixture thickens to a porridge-like consistency.
  2. Sauté Vegetables: While the lentils and rice cook, heat oil in a frying pan over medium heat. Add sliced leek, diced bell pepper, mushrooms, and courgette. Cook for 5-10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
  3. Preheat Oven: Set your oven to 190°C (Gas Mark 5 / 375°F) to prepare for baking the dish.
  4. Combine Ingredients: In a large mixing bowl, combine the cooked lentil and rice mixture with the sautéed vegetables. Season with smoked paprika, cayenne pepper, and plenty of black pepper. Mix thoroughly to distribute the spices evenly.
  5. Assemble the Bake: Transfer half of the mixture into a baking dish, spreading it evenly. Sprinkle half of the grated cheddar cheese on top. Add the remaining lentil and vegetable mixture, smooth the surface, and finish by sprinkling the remaining cheese evenly over the top.
  6. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese topping is golden brown and crispy, indicating the bake is cooked and bubbling.

Notes

  • Stirring constantly towards the end of cooking the lentils and rice prevents sticking and helps achieve the perfect porridge-like texture.
  • This dish is versatile; substitute vegetables with your favorites or seasonal produce.
  • For a vegan version, use a plant-based cheese alternative.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
  • Adjust cayenne pepper quantity to suit your heat preference.

Find it online: https://bitezly.com/very-veggie-lentil-bake-recipe/