Mixed vegie lentil bake
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Time to make:
35 mins (Hands-on time: 20 mins, Cooking time: 15 mins)
$3.68 per serve
(at time of publication)
Full ingredients list:
- 1 3/4 cups red lentils, rinsed
- 1 onion, finely chopped
- 3 cups mixed vegetables, diced
- 4 cups fresh spinach
- 400g can diced tomatoes with garlic and herbs
- 1 cup reduced-salt vegetable stock
- 1/2 cup grated reduced-fat cheddar
- 1/2 cup grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Place lentils in a saucepan of boiling water and cook for 20–25 minutes. Drain and place into a lightly oiled baking dish.
Step 2 Meanwhile, spray a large frying pan with oil and cook onion for 3–4 minutes, until softened. Spray pan with a little more oil and add mixed vegies. Cook for 3–4 minutes.
Step 3 Add vegetables to baking dish with lentils and toss to mix. Stir through spinach, tomatoes and stock.
Step 4 Sprinkle with cheddar and parmesan and bake for 15 minutes, until golden.
Add lean, cooked bacon or some tuna before baking. This recipe is great for winter vegies like cauliflower or squash.
About this recipe
First published: June 2011