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–+ servings
Very Veggie Lentil Bake

Very Veggie Lentil Bake – A Hearty Family Comfort Dish

Enjoy this nutrient-packed Very Veggie Lentil Bake, a versatile and hearty dish perfect for families and gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Lunch
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 cup Red Lentils Feel free to swap with green lentils for a different twist.
  • 1 cup White Rice Can use quinoa or any favorite grain for a gluten-free alternative.
  • 2 cups Vegetable Stock Opt for homemade for the best flavor or ensure store-bought is salt-free.
  • 2 tablespoons Oil Choose any neutral oil; a splash of olive oil adds extra depth.
  • 1 cup Leek If leeks aren’t accessible, onions or shallots work well.
  • 1 cup Bell Pepper (diced) Any color works, so use your favorite.
  • 1 cup Mushrooms Zucchini can be a substitute if desired.
  • 1 cup Courgette (Zucchini) Substitute with any preferred tender vegetable if needed.
  • 1 teaspoon Smoked Paprika Use regular paprika for a milder flavor if you prefer.
  • 1/2 teaspoon Cayenne Pepper Adjust amount based on your spice comfort level.
  • 1/2 teaspoon Black Pepper Feel free to reduce or eliminate for a milder bake.
  • 1 cup Grated Cheddar Cheese For a plant-based option, replace with vegan cheese.

Equipment

  • Large skillet
  • Baking dish
  • Oven
  • timer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 180°C (350°F).
  2. In a large skillet, heat oil over medium heat. Add the chopped leek and sauté for about 5 minutes until soft and translucent.
  3. Add diced bell pepper, mushrooms, and courgette to the skillet. Cook for another 5–7 minutes until the vegetables are tender.
  4. Stir in the rinsed red lentils and white rice. Pour in vegetable stock along with smoked paprika, cayenne pepper, and black pepper. Bring to a gentle boil, then reduce to a simmer for about 10 minutes.
  5. Pour the lentil mixture into a greased baking dish, spreading evenly. Top generously with grated cheddar cheese.
  6. Cover with foil and bake for 30 minutes. Remove foil to let the cheese melt and bubble.
  7. Return to the oven uncovered and bake for an additional 10 minutes until golden and crispy on top.
  8. Let cool for 5–10 minutes before serving. Enjoy warm with a side salad or crusty bread.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

This dish is adaptable; feel free to explore different veggies or grains based on your pantry staples.

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