Lentil and cheese bake serves

PennyAuthorPenny
00DifficultyBeginner

A tasty veggie dish

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Yields4 Servings
Prep Time5 minsCook Time50 minsTotal Time55 mins

 1 tbspn oil
 1 onion, chopped
 1 carrot, chopped
 1 celery stick chopped
 150g red lentils
 1 clove garlic crushed
 420ml vegetable stock
 Sliced tomatoes
 100g grated cheese
 2 tbsp chopped parsley
 1 egg, beaten
 salt and pepper
 2 tbsp wholemeal breadcrumbs
 2 tsp sesame se

1

Heat oven to 180c

2

Heat the oil in a pan

3

Add the onion and fry till soft.

4

Add carrot, celery, lentils, garlic and stock and put on a lid

5

Bring it to boil then simmer for 20 minutes or until all stock is absorbed.

6

Add 75g of the cheese, the parsley and the egg to the lentil mixture and stir thoroughly.

7

Season well and spoon into a shallow ovenproof dish and smooth the top.

8

Top with sliced tomatoes

9

Mix breadcrumbs with sesame seeds and the remaining cheese and sprinkle over the top.

10

Bake in pre-heated oven for 45 minutes until topping is golden brown and crisp.

Ingredients

 1 tbspn oil
 1 onion, chopped
 1 carrot, chopped
 1 celery stick chopped
 150g red lentils
 1 clove garlic crushed
 420ml vegetable stock
 Sliced tomatoes
 100g grated cheese
 2 tbsp chopped parsley
 1 egg, beaten
 salt and pepper
 2 tbsp wholemeal breadcrumbs
 2 tsp sesame se

Directions

1

Heat oven to 180c

2

Heat the oil in a pan

3

Add the onion and fry till soft.

4

Add carrot, celery, lentils, garlic and stock and put on a lid

5

Bring it to boil then simmer for 20 minutes or until all stock is absorbed.

6

Add 75g of the cheese, the parsley and the egg to the lentil mixture and stir thoroughly.

7

Season well and spoon into a shallow ovenproof dish and smooth the top.

8

Top with sliced tomatoes

9

Mix breadcrumbs with sesame seeds and the remaining cheese and sprinkle over the top.

10

Bake in pre-heated oven for 45 minutes until topping is golden brown and crisp.

Lentil and cheese bake serves

14 thoughts on “Lentil and cheese bake serves

  1. Made this tonight, really nice and low in calories too. If using it for 4 portions it would be 4 quite small ones, fine at 3 portions. For some reason my cheese on top didn’t go bubbly it went hard but it was still fine. Made with dried gluten free bread crumbs which worked well and served with peas. Watch the simmering as mine was done in half the suggested time.
    Will definetly be making again.

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