Cheesy Veggie Lentil Bake
A savory, healthy and delicious way to incorporate veggies and lentils into your diet.
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
Some lentils require soaking before cooking, so be sure to use the appropriate variety that will cook in 25 minutes to save time.