Vegetable And Lentil Bake Recipes

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

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

SPICY ROOT & LENTIL CASSEROLE

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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.

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.

BAKED LENTILS AND VEGETABLES

Steps:

• Add the oil to a saucepan over medium heat; let oil get heated.
• Add in onion, bell peppers, and garlic; stir/saute for 5 minutes or until tender.
• Stir in stock, lentils, tomatoes, seasonings, and broccoli; cook, uncovered, 5 minutes.
• Transfer mixture to a 2 1/2 quart casserole dish that has been coated with cooking spray.
• Sprinkle w/ parmesan cheese; cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed.

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.

VEGAN LAYERED LENTIL CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
• Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.
• Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.