Description
This Very Veggie Lentil Bake combines tender red lentils, rice, leek, bell pepper, mushrooms, and zucchini with smoky spices and a golden cheddar topping. It’s a hearty, comforting vegetarian dinner made with simple ingredients and plenty of colorful vegetables.
Ingredients
Scale
- 110 g red lentils (about 1/2 cup)
- 75 g white rice (about 1/4 cup)
- 650 ml vegetable stock (about 2 1/2 cups), or 2 vegetable stock cubes prepared with 650 ml water
- 1 tablespoon oil
- 1 small leek or 1/2 large leek, sliced
- 1 bell pepper, diced fairly small
- 5 medium mushrooms, diced fairly small
- 1 small zucchini or 1/2 large zucchini, diced fairly small
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Black pepper, to taste
- 90 g grated cheddar cheese (about 1 cup)
Instructions
- Add the red lentils, rice, and vegetable stock to a saucepan. Bring to a boil and cook for 15–20 minutes, stirring occasionally. Stir frequently during the final 5 minutes to prevent sticking.
- Once the lentils and rice are tender, do not drain them. Continue stirring over the heat until enough liquid evaporates for the mixture to become thick and porridge-like.
- Meanwhile, heat the oil in a skillet over medium heat. Add the leek, bell pepper, mushrooms, and zucchini. Cook for 5–10 minutes, stirring occasionally, until softened.
- Preheat the oven to 375°F (190°C/Gas Mark 5).
- Combine the cooked lentil-and-rice mixture with the sautéed vegetables. Add the smoked paprika, cayenne pepper, and black pepper. Mix well.
- Spoon half of the mixture into a baking dish. Sprinkle with half of the grated cheddar.
- Add the remaining lentil mixture, smooth the top, and sprinkle with the remaining cheddar.
- Bake for 25–30 minutes, or until the cheese is melted, golden brown, and crisp around the edges.
- Let the bake rest for about 5 minutes before serving.
Notes
- Stir the lentils and rice regularly toward the end of cooking because the thickened mixture can stick quickly.
- Don’t drain the lentils and rice; the remaining starchy liquid helps bind the casserole.
- Reduce or omit the cayenne for a milder, family-friendly version.
- Let excess moisture cook out of the mushrooms and zucchini before combining them with the lentils.
- Freshly grated cheddar gives the topping a particularly good melt.
- Let the finished bake rest briefly before serving so it’s easier to portion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 24 mg