Description
This very veggie lentil bake is a wholesome, hearty, and protein-rich vegetarian dish made with colorful vegetables, lentils, cheese, and herbs. Perfect as a meatless main, this easy bake is ideal for meal prep, potlucks, or weeknight dinners.
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
Instructions
- Preheat oven to 375°F (190°C) and grease or line an 8×8-inch baking dish or loaf pan.
- Heat olive oil in a skillet. Sauté onion, garlic, carrot, pepper, and mushrooms until softened. Add greens and cook until wilted.
- In a large bowl, mix cooked lentils, sautéed veggies, zucchini, tomato paste, eggs, oats, cheese, and seasonings. Stir until fully combined.
- Press mixture into prepared dish and smooth the top.
- Bake for 35–45 minutes, or until firm and lightly golden.
- Let cool for 10 minutes before slicing for best texture.
Notes
- For vegan: Use flax eggs and dairy-free cheese.
- Can be made in muffin tins for portable servings—bake for 20–25 minutes.
- Great served with salad, soup, or in wraps.
