High-Protein Lentil And Vegetable Bake Recipe

About this recipe

A hearty and nutritious dinner option featuring protein-packed lentils, fresh vegetables, and a cheesy topping. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 500 g 24 Mantra Organic Malka Masoor
• 500 g Carrot
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 9 g On1Y Parsley Leaves
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 2 ltr Figaro Extra Light Olive Oil
• 1 pack (1 kg) Amul Diced Cheddar
• 250 g Spinach - Chopped
• 10 g Fresh Thyme
• 380 g The Baker'S Dozen High Protein Fourgrain Sourdough (Zero Maida Bread)
• 100 g Kale Leaf

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until softened.
3. 3. Add 2 minced garlic cloves, 1/2 teaspoon of thyme, and 1 cup of rinsed lentils to the pot. Stir well to combine.
4. 4. Pour in 4 cups of water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
5. 5. While the lentils cook, prepare the bread bowls. Slice the top third off each of the 4 small round loaves of sourdough bread and hollow out the centers, leaving about a 1/3-inch shell. Reserve the tops and the bread insides for later use.
6. 6. Once the lentils are cooked, stir in 4 cups of torn spinach leaves, 1/2 cup of chopped parsley, 1/2 head of shredded kale, and 4 tablespoons of lemon juice. Cook for an additional 5 minutes until the greens are wilted.
7. 7. Spoon the lentil and vegetable mixture into the prepared bread bowls. Top each with 1/4 cup of shredded cheddar cheese.
8. 8. Place the filled bread bowls on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.