Mixed Vegetable Lentil Bake Recipes

ONE-POT VEGETABLES AND LENTIL RECIPE

Steps:

• Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
• Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
• Add the onions, garlic, and remaining vegetables.
• Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
• Stir in the lentils, salt and pepper and the remaining spices.
• Add the tomatoes and water.
• Bring everything to a boil for 5 mins, stirring occasionally.
• Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
• Serve hot with your favorite crusty bread or some warm pita!

LENTIL RICE AND VEGGIE BAKE

Steps:

• Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
• In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
• Bake 30 minutes in the preheated oven, until bubbly.

VEGETABLE AND LENTIL BAKE

Steps:

• Heat 1 tbsp oil and gently cook 1 large sliced leek, 2 chopped celery stalks and 1 chopped carrot for about 5 minutes, stirring frequently until softened. Add 2 chopped garlic cloves and cook for 1 minute.
• Rinse 250g (9oz) lentils and add to the pan. Add 750ml (1¼pt) water and crumble in one stock cube. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the lentils are just tender.
• Meanwhile, cook 450g (1lb) potatoes and 450g (1lb) celeriac, peeled and cut into chunks in lightly salted boiling water for 10 to 12 minutes or until just tender.
• When the lentils are just tender, stir in 150g (5oz) finely chopped mushrooms, 4 tbsp mushroom ketchup or brown fruity sauce, and 1 tsp each of thyme, rosemary and oregano. Cook for another 15 minutes, stirring occasionally. Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
• Mix 1 tbsp cornflour with a little water to a smooth paste and stir in. Cook for another 2 to 3 minutes. Season to taste, then spoon into a large ovenproof dish.
• When the potatoes are cooked, drain well. Add 50g (2oz) butter and 4tbsp milk and mash well. Carefully spoon the mash over the lentil mixture.
• Bake in the centre of the oven for about 20 minutes until the top is crisp and golden. Allow to stand for 5 minutes before serving

VEGETABLE LENTIL STEW

Steps:

• In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.

LENTIL AND MIXED-VEGETABLE CASSEROLE

Steps:

• Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
• Stir in vegetables and soup.
• Cover and cook on low heat setting about 30 minutes or until vegetable are tender.

LENTIL CASSEROLE

Steps:

• Heat a large pot over medium heat and add the olive oil.
• When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
• Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
• Season with salt and pepper to taste.
• Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
• Set your oven to broil on high.
• Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
• Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.

THANKSGIVING LENTIL BAKE

Steps:

• Preheat oven to 180c
• Wash and roughly chop sweet potatoes. Place in an oven proof dish and coat in oil, salt and pepper.
• Place in oven and roast for approx. 40 minutes until or cooked through
• While the potatoes are cooking, commence with the filling. Saute the red onion and garlic. Add the chopped celery and chopped mushrooms and stir through passata.
• Cook for around 2 minutes before adding the green lentils, miso paste, balasamic glaze, tamari and dried herbs. Add the fresh, chopped rosemary. Add a little water to ensure it's not sticking to the pan,.
• Allow this to simmer for around 30 minutes, stirring throughout to ensure it is not sticking. If using uncooked lentils you will need to adjust the time and volume of liquid accordingly.
• Remove sweet potatoes from oven and once not too hot, scoop into a bowl and mash with vegan butter.
• Start to layer your lentil bake pie! Add the lentil layer to an ovenproof dish, top with chosen vegetables as your next layer.
• Spread the sweet potato mash on top. Pop in the ovebn and cook for around 40 minutes.
• Once removed, allow around ten minutes for it to cool slight before serving. Garnish with nutritional yeast and a fresh sprig of rosemary if desired.

LENTIL AND MIXED VEGETABLE CASSEROLE

Steps:

• MIx lentils, broth, salt and pepper in 3 1/2 to 6 quart slow cooker.
• Cover and cook on low setting 2 to 2 1/2 hours or until lentils are tender.
• Stir in veggies and soup.
• Cover and cook on low heat about 30 minutes or until veggies are tender.

MIXED VEGETABLE LENTIL BAKE

Steps:

• Preheat oven to 190C
• Cook lentils in pan for 15-20mins stirring regularly meanwhile fry onion and vegetables.
• Whilst the lentils, onion and vegetables are cooking mix together tomatoes, spinach and vegetable stock
• When lentils, onion and vegetables are cooked mix together with tomatoes, spinach and vegetable stock mix.
• Spoon into a lightly greased baking dish and cook for 15-20mins (until golden) for best results serve with mini diced roast potatos

MIXED VEGETABLE LENTIL BAKE

Steps:

• Preheat the oven to 190C