Description
Very Veggie Lentil Bake – a hearty, colorful, protein-rich vegetarian bake that delivers comforting flavor with wholesome vegetables and lentils.
Ingredients
Scale
- 1 cup dried lentils, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup shredded cheese, optional
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cook lentils in vegetable broth until just tender; drain excess liquid.
- Heat olive oil in a skillet and sauté onion, garlic, carrot, bell pepper, zucchini, and mushrooms until softened.
- Stir in cooked lentils, diced tomatoes, oregano, thyme, paprika, salt, and pepper.
- Transfer mixture to the prepared baking dish and spread evenly.
- Sprinkle cheese on top if using.
- Bake for 25–30 minutes until bubbly and lightly golden on top.
- Let cool slightly before serving.
Notes
- Can be made ahead and reheated for easy weeknight dinners.
- Leftovers keep well in the fridge for up to 4 days, and freeze nicely for longer storage.
- You can customize with any vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 260
- Sugar: 8 g
- Sodium: 430 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 15 mg
Keywords: Very Veggie Lentil Bake, lentil bake, vegetarian dinner, healthy lentil recipe, protein-rich vegetarian meal