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Delicious holiday dinner dish served at a church gathering, instantly popular.

Lentil and Vegetable Bake

A hearty and healthy bake packed with protein-rich lentils and colorful vegetables, perfect for meal prep or a cozy dinner.
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Temps de préparation 20 minutes
Temps de cuisson 30 minutes
Temps total 50 minutes
Type de plat Dinner, Main Course
Cuisine American, Vegetarian
Portions 6 servings
Calories 300 kcal

Ingrédients
  

Main Ingredients

  • 1 cup dried green or brown lentils Packed with protein and fiber; they absorb flavors beautifully.
  • 2 cups vegetable broth Adds depth and richness; homemade broth is preferable.
  • 1 medium onion, diced For an aromatic foundation.
  • 3 cloves garlic, minced Brings warmth and flavor.
  • 1 medium carrot, diced Adds a sweet crunch.
  • 1 medium bell pepper (any color), diced For a pop of color and sweetness.
  • 1 medium zucchini, diced Adds moisture and a neutral flavor.
  • 1 cup spinach (fresh or frozen) For color and nutrients; if using frozen, thaw and drain.
  • 1 teaspoon cumin Adds earthy warmth.
  • 1 teaspoon smoked paprika For a deep smoky flavor.
  • to taste salt and pepper Essential for flavoring.
  • 1 cup breadcrumbs (for topping) For a glorious, crunchy top layer.
  • 2 tablespoons olive oil For drizzling on top for richness.

Instructions
 

Preparation

  • Start by rinsing your lentils under cold water and inspect them for any tiny stones or debris.
  • In a saucepan, combine the lentils and vegetable broth. Bring to a gentle simmer, reduce heat, cover, and let bubble away for about 20-25 minutes until tender but not mushy.
  • While the lentils are cooking, heat olive oil in a large skillet over medium heat. Toss in the onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
  • Add the diced carrots, bell pepper, and zucchini into the skillet and sauté them until they soften, around 5 minutes.

Combining

  • Add the cumin, smoked paprika, salt, and pepper to the vegetable mix and sauté for an additional minute.
  • Drain excess broth from the lentils if needed, then fold the cooked lentils into the skillet of sautéed veggies. Gently mix in the spinach until wilted.
  • Preheat your oven to 375°F (190°C). Transfer the mixture into a greased baking dish and smooth it out evenly.

Baking

  • In a small bowl, mix breadcrumbs with a splash of olive oil and sprinkle generously over the lentil-veggie bake.
  • Pop the dish into the oven and let bake for about 25-30 minutes or until the top is golden brown and crisp.
  • Once done, let it rest for about 10 minutes before serving.

Notes

Pair this dish with a fresh green salad and fizzy water. Store leftovers in airtight containers in the fridge for up to 4 days. You can freeze for meal prep as well.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gSodium: 280mgFiber: 10gSugar: 5g
Keyword Healthy Dinner, High Protein, Lentil Bake, meal prep, Vegetable Bake
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