Lentil and Vegetable Bake

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5 stars from 6 ratings of Lentil and Vegetable Bake

A Frugal Recipe

This recipe is straightforward to make and, like most of my recipes, it doesn't matter too much about getting quantities exact so you don't have to spend ages weighing and measuring. The bake does need some time in the oven (that's why it's called a bake) but even with that, from start to finish this recipe takes little over an hour to make. It's filling, loaded with nutrients, low in fat and cheap to make - especially if you substitute a few fresh tomatoes for the sun-dried ones.

This recipe is also very flexible. If you haven't got all the ingredients to hand there are many substitutions you can make. I have made some suggestions below the ingredients list.

Lentil and Vegetable bake served with garlic bread

Source

Equipment needed for Lentil Layer Bake

The Lentil bake is made in layers, with two layers each of lentils, aubergine/eggplant and pepper and tomato mix. This means you need to prepare each layer separately. To do this it is easier if you have one saucepan for the lentils and 2 frying pans or skillets for the vegetables. If you only have one frying pan you can still make this, but will need a little more time because you will need to cook the aubergine and vegetables are after one another.

The bake is cooked in the oven in an ordinary lasagna dish. If you don't have one of those, any large ovenproof dish will do.

  • Tip: be sure to grease your lasagna dish before using it.

Cook Time

Prep time: 30 min
Cook time: 50 min
Ready in: 1 hour 20 min
Yields: Serves 4 - 5 people

Lentil and Vegetable Bake ingredients

Source

Ingredients

  • Around 225 grams/8oz lentils, (red, brown or green are all okay)
  • 3 tablespoons olive oil
  • 1 large or 2 small aubergines/eggplant
  • 1 medium onion
  • 1 medium pepper, (red, yellow or orange are all fine)
  • 2 cloves garlic
  • 1 teaspoon dried mixed herbs, (or a handful of fresh herbs)
  • one small jar sundried tomatoes, drained, (will be around 50 g/2oz when drained)
  • passata, (sieved tomatoes)
  • About 3 tablespoons grated cheese, (optional, leave out for dairy-free)
  • wholemeal or gluten-free breadcrumbs or ground almonds, (optional)
  • seasoning to taste
Ingredient
Substitution
 
lentils
small pulse, such as aduki beans or small haricot beans
 
aubergine/eggplant
zucchini/courgette
 
peppers
extra eggplant or zucchini
 
sundried tomatoes
4 fresh tomatoes (or omit altogther)
 
onion
leek
 
mixed herbs
basil or oregano (fresh or dried)
 
cheese
for a vegan dish omit the cheese
 

Substitutions

Because this recipe is flexible, you can try out different ingredients, or use whatever you have in your store cupboard or fridge.

The passata cannot be substituted, but almost everything else can. For instance, if you don't have lentils you could use a different small pulse, such as adzuki beans. Check the table opposite for other substitutions.

If you are on a tight budget, then a simple cheddar cheese will do instead of the Parmesan - it won't have quite such an interesting flavor and won't make you feel as if you are in an Italian restaurant but it is a good deal cheaper!

Chop the vegetables

Click thumbnail to view full-size
Slice the aubergineChop the onionsChop or slice the pepperCrush the garlic
Slice the aubergine
Slice the aubergine | Source
Chop the onions
Chop the onions | Source
Chop or slice the pepper
Chop or slice the pepper | Source
Crush the garlic
Crush the garlic | Source

Instructions

1) Wash the lentils and place in a pan. Cover with water until it is about double the quantity of the lentils. (This will be around 300 ml or 1½ cups.) Bring to the boil and cook quickly for 10 minutes then turn the heat down and simmer. While the lentils cook, prepare the rest of the ingredients.

2) Wash the vegetables.

3) Thinly slice the aubergine (eggplant). For the aubergine to cook properly does need to be sliced thinly, so be sure to use a very sharp knife.

4) Chop the onion.

5) Chop or slice the pepper.

6) Crush the garlic.

  • Tip: the quickest way to cook the vegetables is in 2 separate frying pans - one for the aubergine (eggplant) and one for the other vegetables.

Cook the vegetables in oil

Click thumbnail to view full-size
Cook the aubergine in batchesCook the onions and peppers Add the passata and herbs
Cook the aubergine in batches
Cook the aubergine in batches | Source
Cook the onions and peppers
Cook the onions and peppers | Source
Add the passata and herbs
Add the passata and herbs | Source

7) Over a low heat, warm about one tablespoon of oil in one frying pan, and add the onions and peppers.

8) Meanwhile heat a little oil in a frying pan or skillet till very hot and cook the aubergine/eggplant slices in batches for a minute or so on each side. You will probably need to cook three batches.

  • Tip: don't add to much oil because aubergine will soak it up.

8) When cooking the last batch of aubergine, add the crushed garlic to the onion and peppers.

9) Add the passata and herbs to the peppers and onions.

10) Season to taste.

Click thumbnail to view full-size
A layer of lentilsA layer of aubergineA layer of peppers and tomatoes Sprinkle with cheese and breadcrumbs
A layer of lentils
A layer of lentils | Source
A layer of aubergine
A layer of aubergine | Source
A layer of peppers and tomatoes
A layer of peppers and tomatoes | Source
Sprinkle with cheese and breadcrumbs
Sprinkle with cheese and breadcrumbs | Source

11) The lentils should be ready at the same time as everything else. Check them, and if they are soft you are ready to assemble the bake. If they aren't yet soft cook for a few minutes more. Remove everything from the heat.

12) Spread half the lentils a greased lasagna dish.

13) Cover with half the aubergine slices.

14) Cover with half the pepper and passata mixture.

15) Dot all the sundried tomatoes over the mixture.

16) Repeat the first 3 layers.

17) Sprinkle with grated cheese, breadcrumbs or almonds if you are using them.

18) Bake for 20 - 25 minutes at 200ºc/400ºF/gas mark 6 until the cheese is golden and bubbling.

Serve with crusty garlic bread.

The Cooked Lentil and Vegetable Bake

Lentil bake hot from the oven
Lentil bake hot from the oven | Source

Nutritional Information

Nutrition Facts
Serving size: 435
Calories 460
Calories from Fat126
% Daily Value *
Fat 14 g22%
Saturated fat 3 g15%
Carbohydrates 66 g22%
Sugar 20 g
Fiber 27 g108%
Protein 23 g46%
Cholesterol 6 mg2%
Sodium 311 mg13%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Comments 28 comments

Just Ask Susan profile image

Just Ask Susan 3 years ago from Ontario, Canada

My mouth is literally watering. I'll be trying your recipe as soon as I go and buy an eggplant and a jar of sun-dried tomatoes.


carol7777 profile image

carol7777 3 years ago from Arizona

What a great vegetarian dinner and so economical. I am going to try this. Thanks for sharing and I will also plus pin.


Claudia Tello profile image

Claudia Tello 3 years ago from Mexico

Great idea and good substitute for vegetarian lasagna with no pasta involved!


billybuc profile image

billybuc 3 years ago from Olympia, WA

Great looking dish, Yvonne! Thanks for sharing it.


Mhatter99 profile image

Mhatter99 3 years ago from San Francisco

Love my lentil, Thank you for this.


Eiddwen profile image

Eiddwen 3 years ago from Wales

So interesting and useful.

Another for my recipe book.

Eddy.


livingsta profile image

livingsta 3 years ago from United Kingdom

Interesting recipe. I love lentils, aubergine and cheese, so for sure I'm gonna love this. Thank you for sharing! Voted up, sharing and pinning!


Ruchira profile image

Ruchira 3 years ago from United States

I make lentils each day but never thought of combining them with vegetables and bake them.

Awesome recipe. Will give it a try!

Thanks :)


MsDora profile image

MsDora 3 years ago from The Caribbean

Definitely a keeper. Thanks for sharing.


Robie Benve profile image

Robie Benve 3 years ago from Ohio

This sounds so Mediterranean, and looks yummy! My family loves lentils, and cheese, I love eggplants too, I think I'll try soon and see if I get them to enjoy eggplants this way. Awesome!


breakfastpop profile image

breakfastpop 3 years ago

This sounds like a healthy delectable dish. Can't wait to try it.


Melovy profile image

Melovy 3 years ago from UK Author

Thank you everyone for your lovely comments. I am feeling slightly overwhelmed by the many great comments I've had on the hubs I've published recently and hope it's okay to just thank everyone at once here. I'll just say to those of you who are considering trying it out on your kids that mine absolutely love this. I hadn't made it in a while, and when I made this on I hadn't seem their plates clear so fast in a long time!

And Claudia, you are right about it being similar to lasagna but without the pasta, so if you omit the breadcrumbs (or use gluten free) it's suitable for those with celiac disease.

Thanks again for all the comments.


Glimmer Twin Fan profile image

Glimmer Twin Fan 3 years ago

Now this looks like a wonderful and fresh recipe. Love to use lentils when I can. Pinned.


Melovy profile image

Melovy 3 years ago from UK Author

Thanks Glimmer Twin Fan, and hope you enjoy it!


ishwaryaa22 profile image

ishwaryaa22 3 years ago from Chennai, India

A delicious recipe! I am fond of baked corn, baked vegetables and so on. This is something I would like to try soon thanks to you. A helpful and clearly written hub with handy photos and captions. The last photo looks so drool-worthy! Rated your recipe 5 stars! Way to go!

Thanks for SHARING. Useful & Awesome. Voted up, pinned & shared both on HubPages & Facebook


Cathy Fidelibus profile image

Cathy Fidelibus 3 years ago from NJ

I love the idea of lentils and eggplant what a great combo. I'm looking forward to trying this recipe! Thanks.

Voted up and shared.


Melovy profile image

Melovy 3 years ago from UK Author

Hi ishwaryaa22, if you like baked vegetables I'm sure you will enjoy this.

Thanks for your great feedback and for sharing.


Melovy profile image

Melovy 3 years ago from UK Author

Hi Cathy, the lentils and eggplant do make a good combination. I love the Italian Parmigiana and this is similar to it, but with considerably less cheese - so a bit healthier I hope!

Thanks for your comment.


Iammattdoran profile image

Iammattdoran 3 years ago from Manchester, UK

Think I'll give this one a try as I'm never really sure what to do with lentils. This recipe looks really healthy. I like!


rumanasaiyed profile image

rumanasaiyed 3 years ago from Sharjah, UAE

Hi melovy,

Your recipe is mouth watering... I just felt hungry by seeing your recipe!

Voted up Beautiful , Shared and 5 star for your recipe


Melovy profile image

Melovy 3 years ago from UK Author

Iammattdoran and rumanasaiyed,

Thanks very much for your comments and hope you enjoy the lentil bake.


DzyMsLizzy profile image

DzyMsLizzy 3 years ago from Oakley, CA

Ooohh..this sounds yummy! My husband and I love fried eggplant, but I bet this would be good as well...

It is great to have an "anything goes" recipe--that's the way I cook anyhow--I use the recipe as a springboard, and invent/improvise from there.

Baked goods like cakes and cookies are about the only place the chemistry requires fairly precise adherence to the recipe.

Voted up, interesting, useful, starred and shared!

(BTW--got here from your handy kitchen tips hub...)


Melovy profile image

Melovy 3 years ago from UK Author

Oh, DzyMsLizzy, I alter cakes and cookie recipes too! I hate stuff that's too sweet so reduce or remove the sugar, I substitute wholemeal or spelt flour for ordinary white, I use molasses instead of sugar or cinnamon instead of allspice because I've run out… yeah, I'm definitely with you on the anything goes school of cooking!

If you love fried eggplant I am certain sure you will love this - it really is delicious!

Thanks for stopping by. (And hope you enjoyed the kitchen tips - my aim is always to take the hassle out of cooking so more people feel able to enjoy it!)


L.L. Woodard profile image

L.L. Woodard 3 years ago from Oklahoma City

Simple, healthy ingredients; easy to prepare; hearty, delicious dish -- what's not to like? Thanks for sharing not only the recipe for this Lentil and Vegetable Bake, but also for providing the helpful kitchen tips.

I might have to make this for the next potluck!

Great hub; voted up and Shared.


Melovy profile image

Melovy 3 years ago from UK Author

Hi L.L. Woodard,

Sorry for the delay in replying - I've been away and am just catching up now. This is a really tasty dish, so I hope you enjoy it. Thanks for your comment and for sharing.


pocono foothills profile image

pocono foothills 2 years ago from Easton, Pennsylvania

This looks like a really tasty dish to try. I've never cooked eggplant before, so I'll have test out my skills on this one.


Melovy profile image

Melovy 2 years ago from UK Author

Just found your comment in my spam file! Sorry about that. Hope you enjoyed the bake.


FatBoyThin profile image

FatBoyThin 22 months ago from Kinneff, Scotland

This sounds yummy! I'm always on the lookout for new lentil recipes, as I tend to stick to the same old same old. Great stuff.

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