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Very Veggie Lentil Bake Recipe | Easy Cheesy Healthy Vegetarian Dinner

Very Veggie Lentil Bake served in a cozy casserole dish, perfect for a Healthy Vegetarian Bake dinner idea.
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This Very Veggie Lentil Bake is a cozy, filling vegetarian dinner made with lentils, rice, vegetables, and a crisp cheesy topping. It is easy to adapt, budget-friendly, and perfect for a hearty weeknight meal.

Ingredients

Scale
  • 110 g red lentils
  • 75 g white rice
  • 650 ml vegetable stock, or 2 stock cubes dissolved in 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 courgette (zucchini), or 1/2 large courgette, diced fairly small
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Black pepper, to taste
  • 90 g grated cheddar cheese

Instructions

  1. Add the red lentils, white rice, and vegetable stock to a medium saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes.
  2. Stir the pan every so often while it cooks. As the mixture thickens, stir more frequently near the end so it does not catch on the bottom of the pan. During the last 5 minutes or so, keep stirring constantly if needed.
  3. Once the lentils and rice are fully cooked and the mixture has thickened, do not drain off the liquid. Continue stirring over low to medium heat until enough moisture evaporates and the texture becomes thick and porridge-like.
  4. While the lentils cook, heat the oil in a frying pan over medium heat. Add the sliced leek, diced bell pepper, mushrooms, and courgette.
  5. Cook the vegetables for about 5 to 10 minutes, stirring occasionally, until they soften and start to take on a little color.
  6. Preheat the oven to 190°C, 375°F, or Gas Mark 5.
  7. Transfer the cooked lentil and rice mixture into a large bowl. Add the sautéed vegetables, smoked paprika, cayenne pepper, and plenty of black pepper. Stir everything together until the seasoning is evenly distributed.
  8. Spoon half of the mixture into a baking dish and spread it into an even layer. Sprinkle over half of the grated cheddar.
  9. Add the remaining lentil mixture on top and smooth it down. Finish by scattering the rest of the cheese over the surface.
  10. Bake for 25 to 30 minutes, or until the top is golden brown and crisp in places.
  11. Let the Very Veggie Lentil Bake rest for a few minutes before serving so it slices and scoops more neatly.

Notes

  • This recipe is easy to adapt, so use whatever vegetables you already have.
  • Leave off the cheese for a vegan version.
  • The bake reheats well, making it a great option for leftovers and meal prep.

Nutrition

Find it online: https://irmacooks.com/very-veggie-lentil-bake/