Golden Lentil And Vegetable Bake Recipe

About this recipe

Golden Lentil and Vegetable Bake is a hearty and comforting dish that combines tender lentils with fresh vegetables like carrots and chayote squash, all seasoned with a warm Moroccan spice blend. The bake is topped with a crisp oat crust mixed with protein-rich cheese, adding a delightful texture and flavor. This English-inspired recipe is perfect for busy weeknights, requiring minimal prep and cooking time. Packed with 18 grams of protein and 15 grams of fiber, it’s a nutritious choice to keep you energized and satisfied. Serve it warm and enjoy the golden, wholesome goodness that’s ideal for cozy evenings or sharing with loved ones. A quick and easy vegetarian dinner option that doesn’t compromise on flavor or nutrition.

Ingredients

• NaN Trs Lentils Red (Masoor Dall)
• 100 g Yorkshire English Carrots 100G
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 1 Onion Large 1 Each
• 100 G Jumbo Garlic 100g
• - Biona Capers In Olive Oil
• 500G Great Scot Vegetable Broth Mix
• - Spice Kitchen Moroccan Spice Tin
• 300G Pure Sweet Potato Starch, 300G
• 500 G Quaker Rolled Oats Porridge
• 180G Eatlean Protein Cheese Grated
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the red lentils thoroughly under cold water and set aside to drain.
2. 2. Peel and dice the carrots, chayote squash, onion, and garlic into small, even pieces.
3. 3. Heat olive oil in a large pan over medium heat and sauté the onion and garlic until softened and fragrant.
4. 4. Add the carrots and chayote squash to the pan, stirring well, and cook for 5 minutes until slightly tender.
5. 5. Stir in the lentils, Moroccan spice mix, salt, and pepper, ensuring everything is evenly coated.
6. 6. Pour the vegetable stock into the pan, bring to a boil, then reduce the heat and simmer for 15 minutes until the lentils are cooked and the mixture thickens.
7. 7. Preheat your oven to 200°C while the lentils are simmering.
8. 8. Mix the sweet potato starch with a small amount of cold water to create a slurry and stir it into the lentil mixture to thicken further.
9. 9. Transfer the cooked lentil mixture into a baking dish and spread it evenly.
10. 10. Combine the rolled oats and Eatlean Protein Cheese Grated in a small bowl and sprinkle this mixture over the lentils as a topping.
11. 11. Bake in the preheated oven for 10 minutes, or until the topping is golden and crisp.
12. 12. Remove the bake from the oven and allow it to rest for 5 minutes before serving.
13. 13. Serve warm, garnished with a drizzle of olive oil or a sprinkle of herbs if desired.
14. 14. Enjoy your golden lentil and vegetable bake as a wholesome and comforting dinner.

How to make Golden Lentil And Vegetable Bake

1. Prepare the ingredients. Rinse the red lentils thoroughly under cold water and leave to drain. Peel and dice the carrots, chayote squash, onion and garlic into small, even pieces.
2. Sauté the vegetables. Heat olive oil in a large pan over medium heat and sauté the onion and garlic until softened. Add the carrots and chayote and cook for 5 minutes, then stir in the lentils, Moroccan spice mix, salt and pepper.
3. Simmer the lentils. Pour in the vegetable stock, bring to the boil and simmer for 15 minutes until the lentils are cooked, preheating the oven to 200°C. Stir in a slurry of sweet potato starch and cold water to thicken.
4. Top and bake. Spread the lentil mixture in a baking dish, sprinkle with a mix of rolled oats and grated protein cheese, and bake for 10 minutes until the topping is golden and crisp.
5. Rest and serve. Let the bake rest for 5 minutes out of the oven, then serve warm with a drizzle of olive oil or a sprinkle of herbs if you like.

Frequently asked questions

How long does Golden Lentil and Vegetable Bake take?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking on the hob and in the oven.

Is Golden Lentil and Vegetable Bake vegetarian?

Yes, it is vegetarian, combining red lentils, carrots, chayote squash and onion simmered in vegetable broth and finished with grated cheese.

What can I use instead of chayote squash?

Swap it for courgette or butternut squash cut into the same small dice. Courgette softens faster, so add it a couple of minutes after the carrots.

How do I get a golden, crunchy top on the lentil bake?

Scatter the grated cheese and rolled oats evenly over the lentil mixture before it goes in the oven, so they toast into a crisp, golden crust.

Can I make the lentil bake ahead and reheat it?

Yes, bake it, cool and refrigerate for up to three days. Reheat covered in the oven until piping hot, then uncover for the last few minutes to re-crisp the top.