Description
A hearty veggie lentil bake made with red lentils, rice, mixed vegetables, warming spices, and a golden cheese topping. Easy, filling, and adaptable.
Ingredients
Scale
- 110 g red lentils
- 75 g white rice
- 650 ml vegetable stock
- 1 tbsp oil
- 1 small leek, sliced
- 1 bell pepper, diced
- 5 medium mushrooms, diced
- 1 small courgette, diced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Black pepper
- 90 g grated cheddar cheese
Instructions
- Boil the lentils and rice in the vegetable stock for 15–20 minutes, stirring often, until thick and porridge-like.
- Heat the oil in a pan and cook the leek, pepper, mushrooms, and courgette for 5–10 minutes until soft.
- Preheat the oven to 375°F.
- Mix the cooked lentils with the vegetables, paprika, cayenne, and black pepper.
- Layer half the mixture in a baking dish, sprinkle with half the cheese, then repeat.
- Bake for 25–30 minutes until the top is golden and lightly crisp.
Notes
- Stir the lentils frequently near the end of cooking to prevent sticking.
- Dice vegetables small for an even texture.
- Swap vegetables easily based on what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 326
- Sugar: 3.8 g
- Sodium: 157 mg
- Fat: 11.8 g
- Saturated Fat: 5.3 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 39.5 g
- Fiber: 10.5 g
- Protein: 16 g
- Cholesterol: 24 mg