lentil bake

Lentils cooked with vegetables, egg and sweet potato to make a perfect baby and kid friendly bake. Cut into bite size pieces and pack any left overs into a lunch box.

Curried Lentil Bake

tbsp oil

onion ((finely chopped))

tsp finely chopped garlic

celery ((finely chopped))

carrots ((finely chopped))

tbsp mild curry powder*

(175 grams) red split lentils

(580 milliliters) vegetable stock*

(70 grams) frozen peas

eggs ((lightly beaten))

Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)

Add the curry powder and cook for a further minute

Add the lentils &amp; stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)

Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed)

Pre heat oven to 180C/350F/Gas4

Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. Stir until combined.

Place the mixture in a greased, ovenproof dish (mine was 10" x 7.5")

Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.

Slice into squares. I cut into 20 pieces.

My hugely popular very veggie lentil bake recipe, adapted for cooking in the Instant Pot!

Instant Pot very veggie lentil bake

250 g (~ 1 1/8 cup) red lentils

100 g (~ 1/3 cup) white rice

courgette ((zucchini), grated)

small leek, (or 1/2 large leek, diced)

carrot, (diced fairly small)

mushrooms, (diced)

200 g cheddar cheese, (grated (~ 2 cups when grated))

tsp smoked paprika

tsp chilli powder

parsley

thyme

Black pepper

850 ml (~ 3 1/2 cups) vegetable stock

Add all of the ingredients to the bowl of the Instant Pot, just holding back about a third of the cheese. Mix thoroughly, and scrape down the sides so that everything is just submerged in the liquid. Sprinkle the remaining grated cheese on top.

Place the bowl into the Instant Pot, and close the lid. Make sure the valve is set to 'sealing'. Set the Instant Pot to 'pressure cook' - high pressure, normal mode. Set the Instant Pot to cook for 20 minutes (it will also take an additional 10 minutes or so to come to pressure), and leave it to cook.

When the Instant Pot has finished cooking, carefully perform a quick pressure release, and remove the lid. Serve warm.

One of my most popular recipes ever, with almost entirely 5 star reviews! Its appearance doesn&#039;t do it justice - this lentil bake is incredibly tasty, and so easy to adapt!

Very veggie lentil bake

110 g red lentils ((~ 1/2 cup))

75 g white rice ((~ 1/4 cup))

vegetable stock

leek (or 1/2 large leek, sliced)

bell pepper, diced fairly small ((I used orange))

mushrooms, (diced fairly small)

cayenne pepper

cheddar cheese ((~ 1 cup))

Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.

Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.

Heat the oven to 190°C (Gas Mark 5 / 375°F).

Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.

Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.

Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

https://embed.mediavine.com/videos/chg3cddsjjkuchvmoubh

One of my most popular recipes ever, with almost entirely 5 star reviews! Its appearance doesn't do it justice - this lentil bake is incredibly tasty, and so easy to adapt!

This Tex-Mex lentil casserole is the perfect healthy comfort food - packed with veggies, and full of protein and fibre, but still cheesy and irresistible!

Enchilada lentil casserole

300 g (~ 1 1/3 cups) dried green lentils

onion, (diced)

garlic, (minced)

bell pepper, (diced (I used orange))

~ 5 medium mushrooms, (diced)

cheese

tomato, (sliced)

Add the lentils to a pan with plenty of water, and bring to a gentle boil. Cook until tender, around 30-35 minutes, stirring occasionally.

Meanwhile, heat a dash of oil in a large frying pan, and add the vegetables (onion through mushrooms). Cook over a medium heat, stirring regularly, for around 5-10 minutes, until they are soft and any excess liquid has been cooked off.

If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. Preheat the oven to 190°C (Gas Mark 5 / 375°F).

When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Mix well to combine. I also added about half of the grated cheese at this point, and stirred it through.

Transfer everything to a baking dish - mine measured around 8 x 8 inches. Top with the remaining grated cheese and some slices of tomato.

Bake for around 20 minutes, until the cheese has crisped up to your liking.

Baked vegetable &amp; balsamic lentil stew is topped with crispy potatoes for a pot pie effect. This vegan recipe is wholesome and great for holiday entertaining.

Baked Balsamic Lentil Stew with Mushrooms & Rosemary Potatoes

olive oil, divided (plus extra)

⅓ lbs cremini mushrooms,

sea salt and ground pepper, to taste

yellow onion, finely chopped

carrot,

celery,

leeks, chopped (white & light green parts only)

fresh rosemary, minced (plus extra)

garlic,

balsamic vinegar

gluten-free tamari soy sauce

vegetable stock, divided

yukon gold potatoes

Preheat the oven to 425°F. Set a 9x13x2 baking dish on the counter.

Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat. Add the sliced mushrooms to the pot and let them sit for a full minute. Season the mushrooms with pepper and stir. Let the mushrooms sit another minute or so. Season the mushrooms with salt and stir continuously until the mushrooms are soft and moist. Transfer cooked mushrooms to a plate or bowl and set aside.

Pour the remaining olive oil into the pot. Add the onions, carrots, celery, and leeks to the pot and stir. Cook and stir until the onions are quite soft, about 5 minutes. Add the rosemary and garlic to the pot and cook for 30 seconds, or until fragrant. Add the lentils to the pot and stir to coat in the oil/vegetables. Pour the balsamic vinegar and tamari into the pot and scrape up any brown bits that have accumulated.

Pour 3 cups of the vegetable stock into the pot. Bring the lentils to a boil and then lower the heat to a simmer. Cover the pot and cook until lentils are just tender and there is only a tiny slick of liquid left in the pot, about 18 minutes. Season the lentils with salt and pepper.

Turn the heat off and stir in the cooked mushrooms and remaining cup of vegetable stock. Transfer the stew to the 9x13x2 baking dish. Pat the stew down into the dish. There should be just enough liquid to keep things ever-so-slightly fluid—like a thick, but still broth-y, stew.

Trim the sides off of the potatoes so that you have 2 relatively even rectangular prisms of potato. Then, using a mandolin, slice the potatoes into ⅛ inch-thick slices. Lay out the slices and blot them dry with paper towel.

Layer the potato slices on top of the lentil stew, covering the entire surface. Drizzle the top of the potatoes with olive oil, season with salt and pepper, and scatter some extra rosemary leaves.

Slide the potato-topped stew into the oven and roast until the potatoes are very lightly browned on the edges and tender, about 35-40 minutes. Then, set the oven to broil and let the potatoes brown even further for about a minute. Serve the stew hot with sections of the potatoes on top.

Top 5 lentil bake recipes from across the web

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Top Tags

Curried Lentil Bake

Instant Pot very veggie lentil bake

Very veggie lentil bake

Enchilada lentil casserole

Baked Balsamic Lentil Stew with Mus...

Top 5 lentil bake recipes from across the web

The most viewed lentil bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Lentil Bake

Instant Pot very veggie lentil bake

Very veggie lentil bake

Enchilada lentil casserole

Baked Balsamic Lentil Stew with Mus...

The most viewed lentil bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine