Very Veggie Lentil Bake
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!
Note: In 2018 I made an Instant Pot version of this recipe! If you have an IP, you can check out that version here: Instant Pot very veggie lentil bake.
As a food blogger who needs to come up with new vegetarian recipes on an almost daily basis, I don’t often have a chance to revisit old favourites – I think you guys would have a riot if I just posted the same four recipes over and over (…do any of you actually care that much?). But occasionally I just think stuff it, I’m going to repost something I’ve made before. Because sometimes I just want to. You’ll cope.
This very veggie lentil bake is basically a revamped version of a really old lentil bake recipe I posted way back in February 2012 (who even remembers that far back anyway? Back when our biggest problem was the impending end of the world… ah, those were the days).
The recipe was so unbelievably good and the old photos were so unbelievably not good that I thought it deserved a revival. With a new, but equally silly, name. Back then, it was pretty much my favourite recipe in the world, and not much has changed.
A lovely reader recently reminded me of this recipe, and I was inspired to make it again. They tweeted me a photo and called it ‘absolutely their favourite dish’ – colour me chuffed! So just in case you think my own raving about this recipe sounds insincere, rest assured that at least one person agrees with me.
Of course, since I can never follow a recipe to the letter, even if it’s my own recipe, I did make a few minor changes to this version. I made it bigger, for one (it’s that good, you’ll be happy to have extra), and used slightly different veggies, because I was too lazy to go shopping. It’s pretty adaptable – just use whatever veggies you have on hand (I do love a good fridge clearer!).
You can skip the cheese if you’d prefer a vegan lentil bake, but it does add a lovely flavour and gives that crispy topping, which is always a major plus. It’s not exactly an attractive dish, but crispy cheese goes a long way to making anything look enticing.
Whatever you put in it, this very veggie lentil bake is a brilliant way to enjoy some of the most simple store cupboard ingredients!
Very Veggie Lentil Bake
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 110 g red lentils (~ 1/2 cup)
- 75 g white rice (~ 1/4 cup)
- 650 ml vegetable stock (~ 2 1/2 cups), or 2 stock cubes made up in 650ml water
- 1 tbsp oil
- 1 small leek or 1/2 large leek, sliced
- 1 bell pepper, diced fairly small (I used orange)
- 5 medium mushrooms, diced fairly small
- 1 small courgette (zucchini), or 1/2 large courgette, diced fairly small
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Black pepper
- 90 g grated cheddar cheese (~ 1 cup)
Instructions
- 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.
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Love lentils? There are loads more vegetarian lentil recipes to inspire you here:
We’ve been making this for 4 years, it’s my husband’s favourite meal and we serve it when we have guests – it’s always a hit! Our young children enjoy it also and it’s gluten free for our coeliac son. Thanks so much Becca, we love all your recipes but this one is outstanding!
Ahh that’s so lovely to hear, thanks Annemarie!
Really tasty, will definitely be making it again. Didn’t have any courgette but added a grated carrot, a small piece of grated swede and a finely chopped stick of celery. Really yummy.
Thanks Rosemary, glad you enjoyed it :)
This is one of our favourite recipes. The flavour profile is perfect.
I substitute onion for the leek and I throw in handfuls of baby spinach as I mix everything together. And I ALWAYS make a double batch as we can’t stop eating it! It’s the perfect comfort food.
Haha I like a double batch of this one too! Thanks for the lovely comment!
Hello Becca Hayes!
It is always interesting to compare & contrast different takes on this classic recipe. My own version keeps the stew (the vegetables) & the porridge (lentils & rice) separate, & I make a sauce for the veggies by incorporating a generous slosh (200cc) of Proper Job, a very hoppy IPA beer. The porridge (400cc lentils, 100cc basmati) can be absorption-cooked until quite dry since it is not used to moisturize the stew. The cheese topping is enhanced with mustard (4 tsp Coleman’s mustard flour per 450g Tesco’s strong cheddar), paprika (2 tsp) & carraway, bruised seed (1tsp).
Hello Becca, Thanks for a wonderful recipe! I have linked it to a post on my blog. I hope you don’t mind it. Please let me know if you want me to delete the link.
Not at all, thanks so much! :)
I make this weekly for my family. Even with only two spices, it hits the spot!
Great! Glad you like it! :)
Looking for high protein recipes for a vegetarian friend going through chemotherapy. Great ideas and I noticed they are often low in sodium which she needs so double thanks.
There are lots more high protein recipes here :) https://www.easycheesyvegetarian.com/high-protein-vegetarian-meals/
After following steps, I tasted before I finished assembling. Very bland, like wallpaper paste. Adding 2 spices does not make a flavorful dish. I added curry, garam masala, cumin. Now that made the dish 1,000x more flavourful. Thanks for concept, but as written is too bland and tasteless.
Thanks for the feedback Arlene! Most people seem to find the spices just right, but of course you’re welcome to adjust the recipe to your own tastes, if you like things particularly spicy :)
We have made this recipe many times and love it.
I usually double the recipe and and an additional leek to it as well.
Thanks Renee, glad you like it – and enough to double the recipe too! :)
This is the best lentil bake I’ve ever had and I’ve been a vegetarian most of my life. The spices are absolutely perfect!
Thank you so much Deb, that’ so lovely to hear!