Cheesy Veggie Lentil Bake
If you don’t have any meat on hand and you need to whip up dinner right now, then this cheesy veggie lentil bake will come to the rescue every time! Ever since I first tried this, I’ve been so hooked and I make it on a regular basis! You can use up leftover veggies from last night’s dinner, or create a mix of your own. And if you always have lentils and rice in your pantry, then you’ll be set to make this any time!
Not only is this meatless marvel incredibly satisfying and filling, it costs barely anything to make. The most expensive ingredient is cheese, and even this you can ration if need be. Lentils and rice are always cheap, and you can clean out your fridge of any veggies that are lingering too long. The result is this wonderfully cheesy, savory and addictive dish that everyone will race to the table for.
Can I Use Any Lentil for Cheesy Veggie Lentil Bake?
Yes you can, but some lentils take longer to cook than others (if using dry). Soaking some varieties for a few hours often cuts the cooking time in half. Red lentils and split yellow (moong dal) are a couple of varieties that don’t need soaking and cook very quickly. You can also use canned lentils which are fully cooked so you can use them right away.
If you would like to learn more about the different varieties of lentils and how to cook with them, check out this informative post at Oh My Veggies.
What Vegetables are Good for Cheesy Veggie Lentil Bake?
You can use literally any vegetable under the sun for this cheesy veggie lentil bake. My favourite go-to choices are zucchini, peppers and onions. However you can also use:
- Mushrooms
- Carrots
- Celery
- Cauliflower
- Broccoli
- Okra
- Eggplant
- Sweet potato
There are no rules to making this versatile dinner–just use any vegetables you like!
I really hope you’ll give this cheesy veggie lentil bake a try soon! I know that when you do, you’ll make it over and over again. And if you do try it, please rate the recipe on here and leave us a comment about how it turned out for you!
Try These Other Easy Meatless Meals!
- HEINZ BAKED BEANS COPYCAT
- HALUSKI – HUNGARIAN FRIED CABBGE AND NOODLES
- ZUCCHINI ONION PIE
- EGGPLANT SPAGHETTI
- BEST VEGGIE BURGER
Cheesy Veggie Lentil Bake
Equipment
- Sauce pot
- Skillet
- Casserole dish or 9 inch cake pan
- Wooden spoon
Ingredients
- ½ cup red lentils or any quick looking lentil
- ¼ cup rice
- 2½ cups vegetable broth or 1 stock cube with 2½ cups water
- 2 tablespoons olive poil
- 1 onion, diced medium
- 1 red bell pepper, diced medium
- 1 zucchini, diced medium
- 2 cloves garlic
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 cup cheddar cheese, shredded
Instructions
- Grease a medium casserole dish or 9 inch cake pan. Set aside.
- Rinse the lentils and rice together until the water runs clear, then add to a sauce pot with the vegetable stock. Bring to a boil and reduce heat. Cook gently for about 20 minutes, then begin stirring frequently to prevent sticking. Cook until it reaches the consistency of porridge, about another 5 minutes, then remove from heat. Set aside.
- Preheat oven to 375℉/190℃. Heat olive oil in a large skillet over medium heat. Add onion, zucchini, red bell pepper, salt and pepper. Sautee 5-7 minutes or until the onions begin to look translucent and other veggies are soft. Add garlic, dried thyme and smoked paprika and cook, stirring constantly, for another minute. Remove from heat.
- Add the lentil and rice mixture to the pan with veggies and combine well. Adjust seasoning as needed, then spread half of the lentil/veggie mixture into the prepared casserole or pan. Sprinkle with half of the shredded cheddar cheese, then top with the remaining lentil/veggie mixture. Sprinkle with remaining cheese.
- Bake in preheated oven for 25-30 minutes or until the cheese on top is bubbling and lightly golden. Allow to cool for 10 minutes before serving.
Notes
