Cheesy Lentil and Veggie Slice

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This cheesy lentil and veggie slice is absolutely packed with flavour, and it can be made with store cupboard ingredients, using whatever veggies you have in the house!

Portion of lentil and veggie slice on a plate with garlic bread

This cheesy lentil and veggie slice is far more tasty than it has any right to be. Cheese, eggs, lentils, and a variety of vegetables – all very simple, everyday ingredients, but they come together to make a seriously irresistible and seriously versatile veggie slice!

Baked veggie slice in a baking dish, shot from above.

Lentil veggie slice

This veggie slice is part frittata and part lentil loaf – somewhere in between the two, it’s moist and light, but also filling and full of protein. Best of both worlds!

It’s got so much more flavour than you’d expect from the simple ingredients. Mixing some grated cheese right into the egg mixture ensures it’s tasty throughout (it works so much better than just sprinkling the cheese on top), and all the different vegetables bring their own flavours and textures to the dish as well.

Lentil and veggie slice in a baking dish with a slice removed.

Very veggie lentil bake

One of my most popular recipes of all time is my very veggie lentil bake – check out the star ratings and the comments on the blog post! At least once a week, someone sends me a photo of their version and tells me how much they enjoyed it.

This veggie slice is similar in that it’s made with simple ingredients, full of flavour, and can be switched up to use whatever veg you have in the house.

If you loved the very veggie lentil bake, you’ll love this lentil and veggie slice too!

Portion of lentil and veggie slice on a plate with garlic bread and cherry tomatoes.

Store cupboard recipe

As with lots of my recipes lately (for obvious reasons!), this veggie slice is a true store cupboard recipe, which can be made from ingredients you probably already have in your house.

If you don’t have the exact vegetables I used, feel free to swap them out for whatever you have in the fridge – this sort of recipe is incredibly easy to adapt. It’s the sort of thing I never make the same way twice – once you’ve got the base of the recipe sorted, you can switch up the veggies, herbs and spices, etc., to create all sorts of different versions.

A piece of veggie slice on a plate with garlic bread and tomatoes, shot from above.

Red lentils

The recipe is really simple.

To start, get your lentils on to boil. Red lentils are perfect for this veggie slice, as they break right down, rather than holding their shape.

Once they’re cooked into the cheesy egg mixture, you’ll barely even be able to see that they’re there, but they do a great job of making this veggie slice extra satisfying, as well as stretching it to feed more people.

Cooked red lentils in a small pan.

What vegetables can I use in my veggie slice?

To make my cheesy veggie slice, I used:

  • diced peppers (yellow and orange)
  • grated courgette (zucchini)
  • sliced green beans
  • frozen sliced mushrooms

In all honesty, these were literally just the vegetables I had in the house – you certainly don’t need to make a special trip to buy any of these particular veg.

Other veggies that would work really well:

  • onion
  • leek
  • peas
  • sweetcorn
  • black olives
  • grated carrot
  • sliced asparagus
  • grated parsnip
  • chopped spinach

…or pretty much anything else you’ve got that needs using up.

Just make sure you chop your veg fairly small, as big chunks could cause your lentil slice to fall apart.

Vegetables sauteed in a large frying pan.

Can I use frozen vegetables for this veggie slice?

Yes! I use frozen vegetables all the time, and especially if you’re trying to avoid making special trips to the shops, frozen veg are really handy to have.

As you’ll see, I used frozen mushrooms in this recipe, for no other reason than that’s what I had. I also often use frozen peppers, frozen onions, frozen peas, and frozen sweetcorn.

Just make sure you cook the frozen veg thoroughly in the pan before assembling your veggie slice, so they don’t make it soggy.

Uncooked veggie slice with eggs and cheese in a baking dish.

Baked lentil slice

Once your lentils and vegetables are all ready to go, just mix in the eggs and plenty of cheese, and pop it in the oven to bake!

When it’s cooked, it will be firm, but still beautifully moist inside. It’s a really pleasant texture that I will definitely be experimenting with again!

Lentil and veggie slice in a baking dish.

How should I serve this veggie slice?

One of my favourite things about this cheesy lentil and veggie slice is how versatile it is.

A few serving ideas:

  • serve it hot with roast potatoes and gravy
  • or serve it cold with Caesar salad and garlic bread
  • have it for dinner with chips and baked beans or peas
  • slice it up and pop it inside a sandwich (or maybe a crusty baguette!)
  • serve it cold in a lunchbox

However you serve it, you will definitely love this veggie slice!

Portion of veggie slice on a plate.

Cheesy Lentil and Veggie Slice

This cheesy lentil and veggie slice is absolutely packed with flavour, and it can be made with store cupboard ingredients, using whatever veggies you have in the house!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 7 votes
Print Pin Comment
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cooling time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people
Calories: 299kcal
Author: Becca Heyes


  • 180 g (~ 1 cup) red lentils
  • 1 tbsp oil
  • 2 bell peppers, diced fairly small (I used orange and yellow)
  • 1/2 large courgette (zucchini), grated
  • Small handful green beans, sliced
  • 300 g (~ 2 1/2 cups) frozen sliced mushrooms (or a few fresh mushrooms)
  • 2 tsp garlic paste (or 4 cloves fresh garlic, minced)
  • 9 eggs
  • 200 g cheddar cheese, grated (~ 2 cups when grated)
  • Salt
  • Black pepper
  • 2 tsp dried parsley
  • Spray oil


  • Boil the red lentils in plenty of water until very soft – around 15-20 minutes. Drain thoroughly, then set aside to cool.
  • Meanwhile, heat the oil in a large frying pan. Add the diced peppers, grated courgette, sliced green beans, frozen mushrooms, and garlic paste. Cook over a medium heat for around 10 minutes, until the vegetables are soft and any excess water has cooked off. Set aside to cool.
  • In a large bowl, lightly beat the eggs, and mix in the grated cheese. When the cooked lentils and vegetables have cooled a bit, combine them with the egg mixture, and season with salt, pepper and dried parsley. Mix thoroughly until everything is full combined.
  • Spray a baking dish with oil (mine measured approximately 8 x 8 inches), and pour in the mixture. Cover with foil or a lid, and bake at 190°C (Gas Mark 5 / 375°F) for around 45 minutes. Then uncover the dish and bake for a further 25 minutes, or until the centre of the veggie bake is firm and the top is nicely browned.


Nutrition Facts
Cheesy Lentil and Veggie Slice
Amount Per Serving (1 portion)
Calories 299 Calories from Fat 182
% Daily Value*
Fat 20.2g31%
Saturated Fat 9.4g47%
Cholesterol 281mg94%
Sodium 332mg14%
Potassium 359mg10%
Carbohydrates 10.8g4%
Fiber 2g8%
Sugar 3.5g4%
Protein 19.7g39%
Calcium 292mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Don’t forget to try my hugely popular very veggie lentil bake too!

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5 from 7 votes (4 ratings without comment)

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Recipe Rating


  1. Made this for tea, very easy to do. Would be easy to adapt & put different veg in that you like. Will definitely be doing again.5 stars

  2. Turned this into a vegan recipe and it is delicious! I substituted one container of Just Egg plant-based egg substitute and a bag of Follow your Heart vegan shredded cheese. I basically followed your recipe and it turned out great! Family’s new favorite. I used your same cooking time and temperature even with substituting plant-based and that worked well. I did add onion and used a can of cut green beans instead of fresh and a few herbs from garden.
    I love your recipe and I’m so glad it worked out well with our vegan substitutes!5 stars

  3. This was so delicious! I will definitely add it to my rotation. My meat loving husband went back for 2nds. My fussy kids actually ate it. I skipped the mushrooms and added celery and carrot. I also chopped the veges up super finely in the food processor. I think you could add sny combination of veges into this dish and it would work, even one of those prechopped vegetable soup mixes would work I think.5 stars