Lentil Bake

Lentil Bake

Lentil Bake
  • 1 3/4 cups red lentils, rinsed
  • 1 onion, finely chopped
  • 3 cups mixed vegetables, diced(in this pic, I used fresh Green Capsicum, Carrots & purple cabbage)
  • 4 cups fresh spinach
  • 4 fresh tomatoes
  • 2 small cans of tomato paste
  •  garlic and herbs
  • Himalayan salt & pepper
  • 1/2 cup grated reduced-fat cheddar

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(used coconut 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.  Stir through spinach, tomatoes, garlic & herbs. Cook for further 2 minutes.

Step 3

Add vegetables to baking dish with lentils and toss to mix..

Step 4

Sprinkle with cheddar  and bake for 15-25  minutes, or until golden.

Serve with salad.

(Originally from Healthy Food Guide – with Passie’s spin on recipe :)

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