Very Veggie Lentil Bake Recipe
Introduction
This Very Veggie Lentil Bake is a comforting, hearty dish packed with nutritious vegetables, red lentils, and rice. It’s perfect for a cozy dinner and delivers a lovely balance of flavors with a golden, cheesy crust on top.
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 recommended)
- 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
- Step 1: 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. Cook until the mixture thickens and resembles porridge, without draining off the liquid.
- Step 2: While the lentils and rice cook, heat the oil in a frying pan over medium heat. Add the sliced leek, diced bell pepper, mushrooms, and courgette. Cook for 5-10 minutes, stirring occasionally, until the vegetables are soft.
- Step 3: Preheat your oven to 190°C (Gas Mark 5 / 375°F).
- Step 4: In a large mixing bowl, combine the cooked lentil and rice mixture with the sautéed vegetables. Add smoked paprika, cayenne pepper, and plenty of black pepper. Stir well to evenly distribute the spices.
- Step 5: Transfer half of the mixture to a baking dish and sprinkle half of the grated cheddar cheese over it. Add the remaining lentil and vegetable mixture on top, smooth the surface, and finish with the remaining cheese.
- Step 6: Bake in the preheated oven for 25-30 minutes until the cheese topping is golden brown and crispy. Serve warm.
Tips & Variations
- Use smoked cheese instead of cheddar for a deeper flavor.
- Add chopped fresh herbs like parsley or thyme to brighten the dish.
- For a spicier kick, increase cayenne pepper or add a pinch of chili flakes.
- Swap vegetable stock for chicken stock if not vegetarian.
- Try other vegetables such as spinach or carrots based on your preference.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to retain the crispy cheese topping, or microwave for convenience though the topping may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish gluten-free?
Yes, this recipe is naturally gluten-free as it uses rice and lentils. Just be sure your vegetable stock does not contain gluten-based additives.
Can I prepare this dish ahead of time?
Yes, you can prepare the lentil and vegetable mixture in advance and assemble the bake just before baking. This makes it easier for busy days or entertaining guests.
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Very Veggie Lentil Bake Recipe
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and nutritious Very Veggie Lentil Bake combining red lentils, rice, and a medley of sautéed vegetables, topped with melted cheddar cheese for a comforting and flavorful vegetarian meal.
Ingredients
Scale
Legumes & Grains
- 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 dissolved in 650 ml water
Vegetables & Aromatics
- 1 tbsp oil
- 1 small leek or 1/2 large leek, sliced
- 1 bell pepper, diced (I used orange)
- 5 medium mushrooms, diced
- 1 small courgette (zucchini) or 1/2 large courgette, diced
Spices & Seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Black pepper to taste
Dairy
- 90 g grated cheddar cheese (~1 cup)
Instructions
- Cook Lentils and Rice: Boil the red lentils and white rice in the vegetable stock for 15-20 minutes, stirring occasionally. In the last 5 minutes, stir constantly to prevent sticking. Once cooked, do not drain the water; continue stirring over heat until the mixture thickens to a porridge-like consistency.
- Sauté Vegetables: Heat oil in a frying pan over medium heat. Add the sliced leek, diced bell pepper, mushrooms, and courgette. Cook for 5-10 minutes, stirring occasionally, until the vegetables are soft and tender.
- Preheat Oven: Set the oven temperature to 190°C (Gas Mark 5 / 375°F) to prepare for baking the casserole.
- Combine Ingredients: In a large mixing bowl, mix the cooked lentils and rice with the sautéed vegetables. Add smoked paprika, cayenne pepper, and black pepper generously. Stir well to evenly distribute the spices and vegetables.
- Assemble the Bake: Spread half of the lentil and vegetable mixture into a baking dish. Sprinkle half of the grated cheddar cheese on top. Layer the remaining mixture over the cheese, smooth the surface, and finish by sprinkling the remaining cheese evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese topping is golden brown and crispy.
Notes
- Keep stirring the lentils and rice in the last minutes of cooking to avoid sticking and ensure a creamy texture.
- The choice of vegetables can be varied depending on availability; mushrooms, bell peppers, and courgette work well.
- Adjust cayenne pepper amount to your preferred spice level.
- Cheddar cheese adds a rich flavor and crispy topping, but can be substituted with a vegan cheese for a dairy-free option.
- Allow the bake to cool slightly before serving to let it firm up for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Keywords: vegetarian lentil bake, lentil casserole, vegetable bake, easy vegetarian dinner, cheddar lentil bake
