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
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Print Pin CommentIngredients
- 110 g red lentils (~ ½ cup)
- 75 g white rice (~ ¼ cup)
- 650 ml vegetable stock (~ 2 ½ cups), or 2 stock cubes made up in 650ml water
- 1 tablespoon oil
- 1 small leek or ½ large leek, sliced
- 1 bell pepper, diced fairly small (I used orange)
- 5 medium mushrooms, diced fairly small
- 1 small courgette (zucchini), or ½ large courgette, diced fairly small
- 1 teaspoon smoked paprika
- ½ teaspoon 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.
Video
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:
Jill Jones says
Love this recipe. Have made this several times.
Jill
Becca Heyes says
Thanks Jill, glad you enjoy it! :)
Karlee says
Would this work to do the stove top portion and assemble the night before, then bake the next day?
Becca Heyes says
Yes absolutely!
Jennifer says
so good!!!
Becca Heyes says
Thanks!
Jane says
This went down very well, and is being added to the "regulars" list. Thank you!
Becca Heyes says
Thanks so much Jane!
David Hernandez says
Fantastic recipe. It was a big hit with a vegetarian with very discerning palate. Very easy to make as well.
Becca Heyes says
Lovely feedback, thanks David!
Adele says
Fabulous dish. Will be making this a lot.
Becca Heyes says
Thanks Adele :)
Jill says
Easy, tasty, economical and adaptable. What more could you ask 😊
Becca Heyes says
Thanks Jill!
Mary says
I’m wonder if it this freezes well.
Becca Heyes says
Yes I believe it does!
Arzu says
This is one of my favourite recipes of all time. It's so easy, versatile, and delicious! Thanks so much for thinking this one up.
Becca Heyes says
Thanks so much Arzu, glad you like it!
Sev says
Loved this recipe … the only substitute I made was swapping the rice for Quinoa …. It was soooo delish…
Becca Heyes says
Thank you Sev! Glad you liked it :)
Noosa53 says
I was going to ask this question.