Lentil Bake
Brown lentils, potatoes, and vegetables bake together in a savory broth before getting topped with melted cheese in this simple vegetarian dinner.
Ingredients
- 1 1/2 cups dry brown lentils 300 g
- 3 1/2 cups vegetable broth 830 ml
- 1 lb russet potatoes peeled and diced into 1/2-inch cubes, 450 g
- 8 oz sliced cremini mushrooms 225 g
- 12 oz frozen mixed vegetables 340 g
- 1/3 cup chopped walnuts 35 g
- 3 tbsp tomato paste 45 g
- 2 tbsp balsamic vinegar 30 ml
- 1 tbsp soy sauce 15 ml
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp kosher salt
- 2 cups shredded mozzarella or Swiss cheese 225 g
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish.
- Rinse the lentils in a fine-mesh strainer and pick out any small stones or debris.
- Bring the vegetable broth to a boil in a small saucepan or kettle.
- Place the rinsed lentils, diced potatoes, sliced mushrooms, frozen vegetables, and walnuts into the prepared baking dish.
- Add the tomato paste, balsamic vinegar, soy sauce, rosemary, thyme, garlic powder, onion powder, and salt to the dish.
- Pour the boiling vegetable broth over the ingredients and stir well to combine everything evenly.
- Cover the baking dish tightly with aluminum foil or an oven-safe lid. Bake for 45 minutes.
- Remove the dish from the oven and check the lentils and potatoes for tenderness. If they are still firm, cover and bake for 5 to 10 more minutes.
- Stir the baked mixture and sprinkle the shredded cheese evenly over the top. Return to the oven uncovered for 5 minutes until the cheese melts.
- Let the dish rest for 5 minutes before serving.
Notes
Boiling the broth before adding it to the baking dish jumpstarts the cooking process and ensures the lentils cook evenly.
You can use green lentils instead of brown lentils, but avoid red lentils as they turn to mush during baking.
To make this dish vegan, use a dairy-free cheese alternative or skip the cheese topping entirely.