Cheesy Lentil Bake

Ingredients

• oil (a drizzle for frying)
• 2 carrots (peeled and coarsely grated)
• 1 onion (finely chopped)
• 200 g dried red lentils
• 600 ml vegetable stock (boiling)
• 100 g cheddar cheese (grated, plus extra for the topping)
• 2 slices bread (roughly grated into breadcrumbs)
• salt and pepper (to taste)

Steps

1. 1

   Heat a drizzle of oil in a large non-stick saucepan.

2. 2

   Add the grated carrot and chopped onion to the pan. Stir and fry on a medium heat for 5 minutes.

3. 3

   Stir in the red lentils, then add a little of the boiling vegetable stock. Bring the mixture to the boil.

4. 4

   Continue adding the stock a little at a time, only adding more once the previous addition has been absorbed. Stir regularly to prevent the lentils from sticking to the pan.

5. 5

   Cook for 15-20 minutes until the lentils are soft and all the stock has been absorbed. Meanwhile, preheat your oven to 180°C (350°F).

6. 6

   Remove the pan from the heat. Add the 100g of grated cheese and the breadcrumbs. Season with salt and pepper and stir until the cheese has melted and the breadcrumbs are fully incorporated.

7. 7

   Line an oven-proof dish with greaseproof paper. Transfer the lentil mixture into the dish and gently press it down into an even layer.

8. 8

   Sprinkle an extra handful of grated cheese over the top.

9. 9

   Bake in the preheated oven for 30 minutes.

10. 10

    Remove from the oven and leave to cool and firm up for at least 10-15 minutes before lifting the baking paper out and cutting the bake into slices.

Notes

Serve with a fresh salad and buttery new potatoes for a full meal. Leftovers can be eaten cold for lunch. If you want more flavor, some users suggest adding garlic, dried thyme, or a teaspoon of Marmite during the cooking process.

Nutrition per serving

• main
• vegetarian
• budget-friendly
• lentils
• baked
• comfort food
• family dinner
• meat-free