Description
A hearty and nutritious Very Veggie Lentil Bake combining red lentils, white rice, and a medley of sautéed vegetables, topped with melted cheddar cheese for a comforting, protein-packed meal. Perfect for a cozy dinner and packed with smoky paprika and a hint of cayenne for extra flavor.
Ingredients
Main 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 vegetable stock cubes dissolved in 650 ml water
- 1 tbsp oil
- 1 small leek or 1/2 large leek, sliced
- 1 bell pepper, diced (orange preferred)
- 5 medium mushrooms, diced
- 1 small courgette (zucchini) or 1/2 large, diced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Black pepper, to taste
- 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 final 5 minutes, stir constantly to prevent sticking. Do not drain; continue stirring over heat until the mixture thickens to a porridge-like consistency.
- Sauté vegetables: While lentils cook, heat oil in a frying pan over medium heat. Add the sliced leek, diced bell pepper, mushrooms, and courgette. Cook for 5-10 minutes until vegetables are soft, stirring occasionally.
- Preheat oven: Set your oven to 190°C (Gas Mark 5 / 375°F) to prepare for baking.
- Combine ingredients: In a large mixing bowl, combine the cooked lentil and rice mixture with the sautéed vegetables. Add smoked paprika, cayenne pepper, and black pepper to taste. Mix thoroughly to distribute the spices evenly.
- Assemble bake: Spread half of the lentil and vegetable mixture into a baking dish. Sprinkle half of the grated cheddar cheese evenly over the mixture. Add the remaining lentil mixture on top, smooth the surface, and finish by sprinkling the remaining cheese.
- 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
- To prevent sticking while cooking lentils and rice, stir constantly near the end of cooking.
- You can substitute cheddar with a vegan cheese alternative for a dairy-free version.
- If preferred, use different vegetables like spinach or carrots for variety.
- This dish can be prepared ahead and reheated; add a splash of vegetable stock if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian British
