How long does Herbed Lentil and Root Vegetable Bake take to make?

About 60 minutes in total: 15 minutes of prep and 45 minutes of cooking, as the lentils and root vegetables bake together.

Is Herbed Lentil and Root Vegetable Bake vegetarian?

Yes, it is vegetarian, baking green lentils with carrots, mooli, onion and garlic in a herby vegetable broth. It makes a warming, hearty dinner.

Why use green lentils for the bake?

Green lentils hold their shape during long baking, giving the dish texture. Red lentils would break down into a purée.

Can I make the lentil bake ahead?

Yes, it reheats well. Cover and chill it, then reheat in the oven until piping hot, adding a splash of broth if it looks dry.

What should I serve with a lentil and root vegetable bake?

Steamed greens, a crisp salad or crusty bread all go well. A spoon of yoghurt on top adds a cool contrast.

Herbed Lentil And Root Vegetable Bake Recipe

Name: Herbed Lentil and Root Vegetable Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: English
Ingredients: 500 G Trs Green Lentils; 4 Pack Fresh Carrots - Pack Of 4; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; - Biona Capers in Olive Oil; 100 G Jumbo Garlic 100g; 1 Onion Large 1 Each; 500G Great Scot Vegetable Broth Mix; 1 Kg Caputo Manitoba Flour, 1Kg; - Spice Kitchen Moroccan Spice Tin; 250 Ml Trs Lemon Juice 250Ml; - Schwartz Flat Leaf Parsley; 750 G Top-Op Table Salt Drums; 100G Heera Black Pepper Powder 100g

English cuisine · 704 calories

Herbed Lentil and Root Vegetable Bake recipe

About this recipe

This Herbed Lentil and Root Vegetable Bake is a delightful vegetarian dinner that combines tender green lentils with roasted carrots and mooli radish, seasoned with fragrant Moroccan spices. The dish is baked to perfection, creating a golden crust with Harina Pan for added texture and flavor. Packed with protein and fiber, it’s a nutritious option for anyone looking to enjoy a hearty and comforting meal. The preparation is straightforward, making it an excellent choice for intermediate cooks who want to explore a satisfying and healthy dish. Serve it warm, garnished with fresh parsley, for a cozy dinner that’s both flavorful and nourishing.

Ingredients

500 G Trs Green Lentils
4 Pack Fresh Carrots - Pack Of 4
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
- Biona Capers In Olive Oil
100 G Jumbo Garlic 100g
1 Onion Large 1 Each
500G Great Scot Vegetable Broth Mix
1 Kg Caputo Manitoba Flour, 1Kg
- Spice Kitchen Moroccan Spice Tin
250 Ml Trs Lemon Juice 250Ml
- Schwartz Flat Leaf Parsley
750 G Top-Op Table Salt Drums
100G Heera Black Pepper Powder 100g

Instructions

1. Rinse the dried green lentils thoroughly under cold water until the water runs clear.
2. Peel and dice the carrots and mooli radish into bite-sized chunks for even cooking.
3. Heat olive oil in a large skillet over medium heat, then sauté finely chopped onion and crushed garlic until softened and fragrant.
4. Add the lentils to the skillet along with the vegetable stock, stirring well to combine.
5. Season the mixture with the Moroccan spice blend, salt, and black pepper, then bring to a gentle boil.
6. Lower the heat and let the lentils simmer for 15 minutes, stirring occasionally until they begin to soften.
7. Preheat the oven to 190°C (375°F) and lightly grease a medium-sized baking dish with olive oil.
8. Combine the diced carrots and mooli radish with the lentil mixture, ensuring the vegetables are evenly coated.
9. Pour the mixture into the prepared baking dish and sprinkle with Harina Pan on top for a light crust.
10. Bake in the oven for 25 minutes until the vegetables are tender and the crust is golden brown.
11. Remove the bake from the oven and drizzle with fresh lemon juice for a burst of flavor.
12. Garnish with chopped fresh parsley before serving warm.

How to make Herbed Lentil And Root Vegetable Bake

Prep lentils and vegetables. Rinse the dried green lentils until the water runs clear, and peel and dice the carrots and mooli into bite-sized chunks.
Simmer the lentils. Sauté onion and garlic in olive oil until soft, add the lentils, vegetable stock, Moroccan spice blend, salt and pepper, bring to a gentle boil, then simmer for 15 minutes.
Fill the baking dish. Preheat the oven to 190°C (375°F), mix the carrots and mooli into the lentils, pour into a greased dish and sprinkle with precooked maize flour for a light crust.
Bake until golden. Bake for 25 minutes until the vegetables are tender and the crust is golden brown.
Finish and serve. Take the bake out of the oven, drizzle with fresh lemon juice and garnish with chopped parsley before serving warm.

Frequently asked questions

How long does Herbed Lentil and Root Vegetable Bake take to make?: About 60 minutes in total: 15 minutes of prep and 45 minutes of cooking, as the lentils and root vegetables bake together.
Is Herbed Lentil and Root Vegetable Bake vegetarian?: Yes, it is vegetarian, baking green lentils with carrots, mooli, onion and garlic in a herby vegetable broth. It makes a warming, hearty dinner.
Why use green lentils for the bake?: Green lentils hold their shape during long baking, giving the dish texture. Red lentils would break down into a purée.
Can I make the lentil bake ahead?: Yes, it reheats well. Cover and chill it, then reheat in the oven until piping hot, adding a splash of broth if it looks dry.
What should I serve with a lentil and root vegetable bake?: Steamed greens, a crisp salad or crusty bread all go well. A spoon of yoghurt on top adds a cool contrast.