Lentil and Roasted Vegetable Bake
Lentil and Roasted Vegetable Bake is a filling, delicious, and nutritious main dish that is completely 100% plant-based!A combination of tender lentils and vegetables roasted to a natural sweetness, combined with warm spices, and then topped with a toasted breadcrumb or plant-based cheese before baking.Without meat or animal products, the taste is deep and savory, the texture varies between soft on the inside and crispy on the surface.Perfect for family dinners, special occasion dishes, and a great source of delicious plant-based protein!
Shared by Celena
Time
65 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 150 grams of red/brown lentils, washed clean (As the main ingredient)
- One large carrot, diced (as the main ingredient)
- One potato, diced (as the main ingredient)
- 1/2 yellow pumpkin/green bean, cut into pieces (as the main ingredient)
- One onion, chopped (as main ingredient)
- 400 ml vegetable stock (as the main ingredient)
- 2 tablespoons olive oil (as the main ingredient)
- 1/2 teaspoon Thyme, Rosemary, salt and black pepper to taste (as seasoning)
- One tablespoon of tomato sauce/tomato paste (as a seasoning)
- 50 grams of breadcrumbs (as a seasoning)
- 2 more tablespoons of grated vegetable cheese or nutrition (as a seasoning)
- A little chopped parsley as a garnish
👩🍳 Instructions
- 1
Grill the vegetables: Coat the vegetables with oil, salt, and pepper. Grill at 200°C for 15 to 20 minutes, until half cooked and fragrant.
- 2
Cook the lentils: sauté the onions until fragrant, then add the lentils, tomato sauce, stock, and spices. Cook until the lentils are tender and the sauce has reduced.
- 3
Mix and assemble: Combine the cooked lentils with the roasted vegetables, season to taste. Transfer to a heatproof container.
- 4
Sprinkle and bake: sprinkle the surface with breadcrumbs for more nutrients.Bake again at 180°C for 20 to 25 minutes until the surface is golden brown and crispy.
- 5
Serve: sprinkle with fresh leaves, enjoy warm!