Very Veggie Lentil Bake (Print Version)
# Ingredients:
01 -
110g red lentils
02 -
75g white rice
03 -
650ml vegetable stock or 2 stock cubes made up in 650ml water
04 -
1 tbsp oil
05 -
1 small leek or 1/2 large leek, sliced
06 -
1 bell pepper, diced small (e.g., orange)
07 -
5 medium mushrooms, diced small
08 -
1 small courgette (zucchini) or 1/2 large courgette, diced small
09 -
1 tsp smoked paprika
10 -
1/2 tsp cayenne pepper
11 -
Black pepper
12 -
90g grated cheddar cheese
# Instructions:
01 -
Boil the lentils and rice in the vegetable stock for 15-20 minutes, stirring occasionally. Continue stirring constantly during the last 5 minutes to prevent sticking. Let the remaining water reduce until the mixture resembles porridge.
02 -
Heat the oil in a frying pan, add the chopped leek, pepper, mushrooms, and courgette. Cook over medium heat for 5-10 minutes, stirring occasionally, until softened.
03 -
Heat the oven to 190°C (Gas Mark 5 / 375°F).
04 -
Mix the cooked lentils, rice, and vegetables in a large bowl. Season with smoked paprika, cayenne pepper, and black pepper. Stir to combine.
05 -
Transfer half the mixture to a baking dish and sprinkle with half the grated cheese. Add the remaining mixture, smooth the top, and finish with the remaining cheese.
06 -
Bake in the preheated oven for 25-30 minutes, until the cheese topping is golden brown and crispy.