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Very Veggie Lentil Bake

Savory Very Veggie Lentil Bake That Hits the Comfort Spot

A hearty, nutritious Very Veggie Lentil Bake packed with lentils and vibrant veggies, perfect for comforting meals.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegan, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1.5 cups Brown or Green Lentils rinsed and drained
  • 2 tablespoons Olive or Avocado Oil for sautéing
  • 1 Large Yellow Onion finely chopped (about 1.5 cups)
  • 2 Large Carrots peeled and diced (about 1 cup)
  • 2 Celery Stalks finely chopped (about 1 cup)
  • 1 Red Bell Pepper seeds removed and diced
  • 1 Green Bell Pepper seeds removed and diced
  • 8 ounces Cremini Mushrooms roughly chopped
  • 4-5 Garlic Cloves minced
  • 1 can Crushed Tomatoes 28-ounce can, opt for fire-roasted
  • 4 cups Vegetable Broth low-sodium
  • 1 cup Frozen Sweet Corn
  • 1 cup Frozen Peas
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Red Pepper Flakes optional
  • 2 Bay Leaves remove before serving
  • 1 tablespoon Soy Sauce or Tamari
  • Salt and Freshly Ground Black Pepper to taste
For the Toppings
  • 1.5 cups Cheesy Topping shredded cheese of choice, optional
  • 1 cup Vegan “Cheesy” Topping nutritional yeast mixed with 1/2 cup panko and 2 tablespoons olive oil
  • 4 cups Mashed Potato Topping prepared, optional
  • Fresh Parsley or Chives for garnish

Equipment

  • Dutch oven
  • Baking dish
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a large baking dish with olive oil.
  2. In a Dutch oven, heat 2 tablespoons of olive or avocado oil over medium heat. Add chopped onion, carrots, and celery; sauté for 8-10 minutes.
  3. Stir in diced red and green bell peppers and chopped mushrooms; cook for 5-7 minutes. Add minced garlic and sauté for 1 minute.
  4. Mix in lentils, crushed tomatoes, vegetable broth, oregano, thyme, paprika, and soy sauce. Stir well.
  5. Bring to a boil, reduce to low, cover, and simmer for 30-35 minutes until lentils are tender.
  6. Fold in frozen corn and peas, adjust seasoning with salt and pepper as needed.
  7. Transfer the mixture to the greased baking dish, spreading it evenly.
  8. Sprinkle cheese on top if desired, or spread nutritional yeast and panko mixture, or dollop with mashed potatoes.
  9. Bake uncovered for 20-25 minutes until cheese is melted or mashed potatoes are golden.
  10. Let rest for 10-15 minutes before serving, garnish with parsley or chives.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 54gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 3000IUVitamin C: 40mgCalcium: 100mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 4-5 days, or freeze for up to 3 months.

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