cheesy lentil bake
This Cheesy Lentil Bake combines the heartiness of lentils with the creaminess of cheese, creating a satisfying vegetarian meal. Topped with a layer of melting cheese, it’s perfect for a comforting dinner.
Equipment
- 1 large pot
- 1 baking dish about 9x13 inches
- 1 skillet
- 1 mixing bowl
- 1 oven
Ingredients
- 1 cup dried green or brown lentils
- 3 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced about 2 medium carrots
- 1 cup spinach, chopped about 30 g
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese such as cheddar or mozzarella, about 120 g
- 1/2 cup breadcrumbs about 60 g
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the lentils under cold water and drain.
- In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
- Add the diced carrots to the skillet and cook for an additional 5 minutes until slightly tender.
- Stir in the cooked lentils, chopped spinach, oregano, thyme, cumin, salt, and black pepper. Mix well until the spinach wilts and everything is combined.
- Transfer the lentil mixture to the baking dish, spreading it evenly.
- Sprinkle the shredded cheese evenly over the top of the lentil mixture.
- Top with breadcrumbs for an added crunch.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Notes
Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
This dish can be made ahead of time and stored in the refrigerator; just reheat before serving.
You can use vegan cheese or nutritional yeast for a dairy-free version.