Golden Lentil And Vegetable Bake Recipe

About this recipe

Golden Lentil and Vegetable Bake is the perfect combination of hearty comfort and nutritious goodness. This English-inspired dish is built around red lentils, a protein-packed choice that pairs beautifully with a medley of fresh vegetables like carrots, cucumber, and mooli radish. The Moroccan spice blend brings a touch of warmth and depth to the flavors, while a golden crust of protein cheese enhances the dish with a satisfying crunch. Preparing this bake is straightforward yet rewarding; from cooking the lentils to layering the ingredients, each step combines to create a wholesome and appetizing meal. Whether you're fueling up after a workout or looking for a batchable dinner option, this bake fits the bill. Serve it straight out of the oven for a cozy meal that's full of protein, fiber, and vibrant flavors. Perfect for sharing or enjoying as leftovers!

Ingredients

• NaN Trs Lentils Red (Masoor Dall)
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 300G Pure Sweet Potato Starch, 300G
• 180G Eatlean Protein Cheese Grated
• - Spice Kitchen Moroccan Spice Tin
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 1 Onion Large 1 Each
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 750G Anchor Spreadable Blend Of Butter And Rapeseed Oil
• 113G Royal Baking Powder Tin, 113G

Instructions

1. 1. Preheat your oven to 200°C and lightly grease a baking dish with olive oil.
2. 2. Rinse the red lentils thoroughly and cook them in a pot with 300ml of water until soft, about 15 minutes.
3. 3. Finely chop the onion, garlic, carrots, cucumber, and mooli radish into small pieces.
4. 4. Heat olive oil in a pan and sauté the onion and garlic until fragrant, about 3 minutes.
5. 5. Add the chopped carrots, cucumber, and mooli radish to the pan and cook for another 5 minutes until slightly softened.
6. 6. Season the vegetables with Moroccan spice mix, salt, and black pepper, stirring well to combine.
7. 7. In a mixing bowl, combine the cooked red lentils with the sautéed vegetables.
8. 8. Add the sweet potato starch, baking powder, and half of the grated protein cheese to the mixture and stir until evenly combined.
9. 9. Transfer the mixture into the prepared baking dish, spreading it out evenly.
10. 10. Sprinkle the remaining grated protein cheese on top to create a golden crust during baking.
11. 11. Dot the surface with small pieces of Anchor Spreadable Blend of Butter and Rapeseed Oil for added richness.
12. 12. Bake in the preheated oven for 25 minutes or until the top is golden brown and slightly crispy.
13. 13. Remove from the oven and let cool for 5 minutes before serving.
14. 14. Serve warm and enjoy the hearty, comforting flavors of this golden lentil and vegetable bake.