This hearty veggie lentil bake can be prepared in advance and topped with cheese and breadcrumbs just before cooking. If you are living a very low carb lifestyle this recipe may not suit you, but read on and see what you think.
Ingredients
Serves 4 - 6
2 tbsp olive oil
1 large onion, finely chopped
2 sticks celery, finely chopped
1 large carrot, finely chopped
1 courgette/zucchini, finely chopped
2 garlic cloves, crushed
½ tsp crushed dried chilli flakes
½ tsp dried oregano
100g/3½oz brown basmati rice
500ml/18fl oz vegetable stock
2 x 400g tin chopped tomatoes
400g tin mixed beans in water, drained
400g tin lentils in water, drained
2 tbsp tomato purée (sun-dried is nice)
150g/5oz mature cheddar, grated
2 tbsp breadcrumbs
salt and freshly ground black pepper
Method
1. Preheat the oven to 190C/170C Fan/Gas 5.
2. Heat the oil in a large saucepan and add the onion, celery and carrot. Cook over a medium–low heat for 10 minutes, or until softened. Add the courgette/zucchini, garlic, chilli and oregano and cook for 2–3 minutes.
3. Stir in the rice and season with salt and pepper. Pour in half the vegetable stock and a tin of tomatoes. Bring to a gentle simmer, cover with a lid and cook for 12–15 minutes, or until the rice is al dente ( cooked to be firm to the bite) has absorbed most of the stock.
4. Add the remaining stock and tomatoes, the beans, lentils and tomato purée. Cook for 5 minutes to reduce a little. Taste* and adjust the seasoning if necessary, you may need to add a pinch of sugar to balance the acidity of the tomatoes.
5. Stir in 100g/3½oz of cheese and pour into a large ovenproof dish. Top with the remaining cheese and breadcrumbs.
6. Bake on the middle shelf of the oven for 30 minutes, until the topping is crisp and bubbling. Leave to sit for 2–3 minutes before serving with steamed greens.
* Taste is so important to check the flavour balance and adjust the seasoning if necessary
Based on six servings, each portion provides
17g protein, 36g carbohydrate (of which 10g sugars), 15g fat (of which 6g saturates), 7g fibre and 0.7g salt.
From an idea seen here
This blog offers a wide variety of recipes/food ideas, and not all may be suitable for you. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
Based on six servings, each portion provides
17g protein, 36g carbohydrate (of which 10g sugars), 15g fat (of which 6g saturates), 7g fibre and 0.7g salt.
From an idea seen here
~ some flowers to brighten your day ~
(they are artificial floralsilk but do give a welcome splash of colour)
All the best Jan
29 comments:
This looks like something I would like as I love beans. However, my husband merely tolerates them in things like chili and doesn't like a lot of them. I need to try this if he's not around!
Wonderful recipe! A different lentil dish is much needed on my menu.
May
That looks very tasty Jan.
Thanks for another great looking recipe.
Tina
...I prefer the orange tulips!
Gracias por la receta. Te mando un beso.
My husband can't eat lentils (highly allergic), so I need to pass on this one.
This looks great, Jan.
This sounds like such a comforting, crowd-pleasing dish. 🧡
A cheesy bean and lentil bake is already hearty and satisfying, but making it egg-free and nut-free as well? That’s such a thoughtful touch. It means more people can gather around the table and enjoy it without worry — and that’s always a win.
I love meals like this that are simple, wholesome, and packed with flavor. It feels like the kind of cozy bake that tastes even better the next day — if there are any leftovers at all!
Sounds delicious -Christine cmlk79.blogspot.com
Looks rather nice, Jan.
Nice 👍
That's a well balanced meal, Jan. I like lentils and beans. Thank you.
Delicious! I've never made it like that as a casserole before, great!
I'll do this for myself, and of course less of the portion.
I really like your bouquet of flowers, thank you, and I wish you a happy day.
hugs Elke
This looks delicious!
Hello Jan :)
This recipe looks like food I would enjoy. I like lentils in soup, but never tried them in a baked dish. I'm having a traditional Portuguese meal for lunch, a bean and pork cassarol. Thank you for your kind comment on my last post, (or so I thought) my last comment I mean.:))
All the best
Sonjia.
Sounds like a delicious recipe, thanks for sharing.
Take care, have a great day!
This sounds yummy! Thank you for the recipe, Jan....and the cheerful flower picture.
This looks lovely and I would have loved to make it, but tomatoes are off the menu now.
Looks good Jan, could be made with vegan cheese easily too :-D
I am posting an update on my ankle tonight. Thanks so much for all your lovely comments :-D
This looks tasty. Beans are the best. Now I think of it, are lentils actually beans? Hmm. Off to look that up. Have a great rest of your day Jan.
I made lentil soup earlier this week, and a lentil casserole might be a good thing to try once i restock my supply.
Thank you, I have been looking through my Lent recipes. :-)
I wish you could come over and cook for me. I have no energy right now and this looks so good.
This sounds nice, will definitely give this a try. Thanks for sharing. Avril xx
this looks and sounds really good!! i love one pot, one dish meals!!
That sure looks good.
Looks good Jan!
Looks tasty. Pretty flowers.
Sure looks like that recipe has everything good for you in it :)
The flowers are lovely whether or not if they are real.
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