Name: Very Veggie Lentil Bake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 2 cups cooked green or brown lentils; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 carrot, grated or finely diced; 1 small zucchini, grated and moisture squeezed out; 1 bell pepper, diced; 1 cup mushrooms, finely chopped; 1 cup chopped spinach or kale; 2 eggs; ¾ cup shredded cheese (cheddar, mozzarella, or dairy-free alternative); ¾ cup oats or breadcrumbs; 2 tablespoons tomato paste or ketchup; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; ½ teaspoon paprika; Salt and pepper to taste; Optional: 2 tablespoons nutritional yeast, fresh herbs, chili flakes

Very veggie lentil bake is a hearty, wholesome, and totally satisfying vegetarian dish that’s packed with colorful vegetables, protein-rich lentils, and just the right blend of herbs and spices. It’s a great way to use up fresh or leftover veggies, and it bakes into a savory loaf or casserole that I love slicing up for lunch, dinner, or even meal prep.

Very Veggie Lentil Bake

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile, nutrient-dense, and full of flavor. The lentils provide plant-based protein and fiber, while the mix of vegetables brings color, texture, and natural sweetness. It’s filling but not heavy, easy to make ahead, and even better the next day. Whether I serve it with a salad, soup, or on its own, it’s always a feel-good meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked green or brown lentils
Onion (finely chopped)
Garlic (minced)
Carrot (grated or finely diced)
Zucchini (grated and squeezed to remove moisture)
Bell pepper (diced)
Mushrooms (chopped)
Spinach or kale (chopped)
Eggs
Grated cheese (cheddar, mozzarella, or dairy-free)
Oats or breadcrumbs (for binding)
Tomato paste or ketchup
Olive oil
Italian seasoning, salt, pepper, paprika
Optional: nutritional yeast, fresh herbs, chili flakes for a kick

Directions

I preheat the oven to 375°F (190°C) and grease or line a loaf pan or 8×8-inch baking dish.
In a skillet, I heat olive oil and sauté the onion, garlic, carrots, peppers, and mushrooms until soft and fragrant. I stir in the greens and cook until wilted.
In a large bowl, I combine the cooked lentils, sautéed vegetables, grated zucchini, tomato paste, eggs, oats, cheese, and seasonings. I mix everything until well combined.
I press the mixture firmly into the prepared baking dish, smoothing the top.
I bake for 35–45 minutes, until set and lightly browned on top.
I let it rest for 10 minutes before slicing. It holds together better once cooled slightly.

Servings and Timing

This recipe makes about 6 servings. It takes 20–25 minutes to prep and 35–45 minutes to bake, so it’s ready in about an hour.

Variations

I swap in sweet potato or butternut squash for extra color and sweetness.
For a vegan version, I use flax eggs and dairy-free cheese.
A handful of chopped walnuts adds great texture and flavor.
I sometimes top it with a layer of ketchup or BBQ sauce before baking for a savory glaze.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It also freezes well—I slice and wrap individual pieces for easy reheating. To reheat, I use the oven or microwave. It holds up well and tastes even better the next day.

FAQs

Can I use canned lentils?

Yes! I’ve used canned lentils to save time—just rinse and drain them well before adding to the mix.

How do I keep the bake from falling apart?

I make sure to squeeze out extra moisture from veggies like zucchini and use enough binder (eggs and oats or breadcrumbs) to hold everything together.

Can I make it without cheese?

Absolutely. I’ve made it with nutritional yeast instead for a cheesy flavor without dairy.

What’s the best way to serve this?

I like it warm with a side of salad or roasted veggies, but it’s also great cold, in sandwiches, or wrapped in lettuce leaves.

Can I make this in muffin tins?

Yes! I’ve baked this in muffin tins for portable, meal-prep-friendly portions. I reduce the baking time to about 20–25 minutes.

Conclusion

Very veggie lentil bake is the perfect blend of nutritious and comforting. It’s hearty, full of flavor, and flexible enough to adapt to whatever veggies I have on hand. Whether I’m cooking for a crowd, planning meals for the week, or just trying to eat more plant-based, this dish always delivers.