Go Back
–+ servings

Very Veggie Lentil Bake

No ratings yet
This vegetarian lentil bake is packed with red lentils, rice, and plenty of vegetables, all layered with sharp cheddar cheese and baked until golden and crispy. The creamy, hearty base is contrasted by the savory topping, making this dish satisfying and adaptable for any night of the week. It’s a comforting, protein-rich meal that makes the most of simple pantry staples and colorful veg.
Print Recipe Pin Recipe
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, British, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Lentil & Rice Mixture
  • 110 g red lentils about 1/2 cup
  • 75 g white rice about 1/4 cup
  • 650 ml vegetable stock about 2 1/2 cups, or 2 stock cubes in 650ml water
For the Vegetables
  • 1 tbsp oil
  • 1 small leek or 1/2 large leek, sliced
  • 1 bell pepper diced fairly small
  • 5 medium mushrooms diced fairly small
  • 1 small courgette (zucchini) or 1/2 large courgette, diced fairly small
For Seasoning & Topping
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • black pepper
  • 90 g grated cheddar cheese about 1 cup

Equipment

  • Large saucepan
  • Frying pan
  • Mixing bowl
  • Baking dish
  • Oven

Method
 

  1. Place the red lentils and rice in a large saucepan. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15–20 minutes, stirring occasionally. During the last 5 minutes, stir constantly to keep the mixture from sticking, and continue cooking until it thickens to a porridge-like consistency. Do not drain.
  2. While the lentils and rice cook, heat the oil in a frying pan over medium heat. Add the leek, bell pepper, mushrooms, and courgette. Cook for 5–10 minutes, stirring now and then, until the vegetables have softened.
  3. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  4. Combine the thickened lentil and rice mixture with the cooked vegetables in a large bowl. Add smoked paprika, cayenne, and a generous amount of black pepper, then mix thoroughly.
  5. Transfer half the mixture into a baking dish and spread it even. Sprinkle with half the cheddar cheese. Add the remaining lentil mixture, level the surface, and top with the rest of the cheese.
  6. Bake for 25–30 minutes, or until the cheese on top is golden, crispy, and bubbling.

Notes

This recipe is highly adaptable—swap in other vegetables you have on hand, such as carrots, spinach, or kale. For a vegan version, omit the cheddar or use plant-based cheese. Make sure to cook the lentil and rice mixture until thick to avoid a watery bake. Leftovers keep well in the fridge for several days and can be reheated in the oven to restore the crispy top. Serve with a simple salad or crusty bread for a complete meal.

Tried this recipe?

Let us know how it was!