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Hearty Cheesy Red Lentil Bake Recipe

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4.2 from 11 reviews

A hearty and filling vegetarian dinner featuring protein-rich red lentils, sautéed vegetables, and melted cheese, baked to a firm consistency that's easy to slice. This comforting dish is perfect for a satisfying dairy-based meal alternative and pairs wonderfully with a fresh salad or warm soup.

Ingredients

Vegetables and Base

  • 1 onion, diced
  • 1 cup shredded carrot (approximately 1 large or 2 regular carrots)
  • 1 celery stalk, finely diced
  • 2–3 tablespoons neutral oil
  • 3 cloves garlic, crushed

Lentils and Liquids

  • 1 cup red lentils
  • 3 cups vegetable stock

Cheese and Toppings

  • 1 cup shredded cheese of your choice, plus more for sprinkling on top
  • ½ cup plain or seasoned breadcrumbs

Seasoning

  • Salt, to taste

Instructions

  1. Prepare the oven and baking tin: Preheat your oven to 350°F (180°C). Line a round 8½-inch baking tin with parchment paper to prevent sticking.
  2. Rinse the lentils: Thoroughly rinse the red lentils under cold water and set them aside to drain.
  3. Sauté the vegetables: Heat 2–3 tablespoons of neutral oil in a pot or deep frying pan over medium heat. Add the diced onion, shredded carrot, and celery along with a generous pinch of salt. Sauté gently for 5–10 minutes until the vegetables soften.
  4. Add the garlic: Stir in the crushed garlic and cook for 30–60 seconds until fragrant, taking care not to burn the garlic.
  5. Cook the lentils: Add the rinsed lentils and ½ cup of vegetable stock to the pan. Stir occasionally, cooking until the liquid is absorbed. Continue adding the remaining stock in ½-cup increments, allowing each to be absorbed before adding more. Cook for about 20 minutes until the lentils are tender but still hold their shape.
  6. Season the mixture: Taste and add salt as needed, remembering that the cheese and breadcrumbs will add some saltiness.
  7. Add the cheese and breadcrumbs: Quickly stir in 1 cup of shredded cheese and mix until fully melted into the mixture. Then fold in the breadcrumbs until the mixture thickens and holds together well.
  8. Transfer to the baking tin: Spoon the lentil mixture into the prepared tin, smoothing the surface evenly. Sprinkle extra shredded cheese on top for a golden finish.
  9. Bake: Place the tin in the oven and bake for 30 minutes until the bake is set and the cheese topping has melted and slightly browned. If using a disposable foil pan, place it on an aluminum baking sheet for even cooking.
  10. Rest and serve: Remove from the oven and allow the bake to rest for 15–20 minutes to firm up. Cut into wedges and serve warm, ideally alongside a fresh salad or soup.

Notes

  • This bake is vegetarian and egg-free, suitable for a wide range of dietary preferences.
  • Use any shredded cheese of your choice; cheddar or mozzarella work particularly well.
  • The bake slices neatly when cooled slightly—resist the urge to cut it too soon!
  • Breadcrumbs can be plain or seasoned depending on your flavor preference.
  • Serve with a crisp salad or warm soup to complete the meal.

Find it online: https://recipeplenty.com/hearty-cheesy-red-lentil-bake-recipe/