Very veggie lentil bake
Very veggie lentil bake is a gluten free and lacto ovo vegetarian recipe with 3 servings. One portion of this dish contains approximately 23g of protein, 18g of fat, and a total of 475 calories. For $2.16 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 119 people were impressed by this recipe. This recipe from Amuse Your Bouche requires leek, black pepper, oil, and cheddar cheese. It works best as a main course, and is done in around 50 minutes. With a spoonacular score of 96%, this dish is tremendous. Users who liked this recipe also liked Lentil and Veggie Soup, Veggie Lentil Pie, and Lentil Veggie Burgers.
Servings: 3
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 bell pepper (I used orange), diced fairly small
Black pepper
½ tsp cayenne pepper
90g ( - 1 cup) grated cheddar cheese
1 small courgette (zucchini) (or ½ large courgette), diced fairly small
1 small leek (or ½ large leek), sliced
5 medium mushrooms, diced fairly small
1 tbsp oil
110g ( - ½ cup) red lentils
1 tsp smoked paprika
650ml ( - 2½ cups) vegetable stock (or 2 stock cubes made up in 650ml water)
75g ( - ¼ cup) white rice
Equipment:
frying pan
oven
mixing bowl
baking pan
Cooking instruction summary:
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 190C (Gas Mark 5 / 375F).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.
Step by step:
1. 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.
2. Heat the oven to 190C (Gas Mark 5 / 375F).
3. Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper.
4. Mix well.
5. Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese.
6. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
7. Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.
Nutrition Information:
covered percent of daily need
