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Lentil and Vegetable Bake

Updated on October 15, 2017

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5 stars from 6 ratings of Lentil and Vegetable Bake

A Frugal Recipe

This recipe is straightforward to make and 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 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


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



  • 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, or use vegan cheese for dairy-free)
  • a couple of slices of wholemeal or gluten-free breadcrumbs or about 50 grams ground almonds
  • seasoning to taste
small pulse, such as aduki beans or small haricot beans
extra eggplant or zucchini
sundried tomatoes
4 fresh tomatoes (or omit altogther)
mixed herbs
basil or oregano (fresh or dried)
for a vegan dish, use vegan cheese or just omit the cheese


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.

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


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).

4) Chop the onion.

5) Chop or slice the pepper.

6) Crush the garlic.

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 a saucepan, and add the onions and peppers. Stir and let the vegetables cook for a few minutes.

8) Meanwhile heat a little oil in a frying pan or skillet 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.

9) While the aubergine is cooking, add the crushed garlic to the onion and peppers.

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

11) Season to taste.

12) 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. Remove everything from the heat.

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

13) Spread half the lentils in a greased lasagna dish.

14) Cover with half the aubergine slices.

15) Cover with half the pepper and passata mixture.

16) Dot all the sundried tomatoes over the mixture.

17) Repeat the first 3 layers.

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

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

Serve with crusty garlic bread.

Time Saving Tip

If you are in a hurry and don't have time to cook the layers of aubergine (eggplant) slices, chop it finely instead and cook with the onions and peppers. You won't have as many layers, but the bake will still be delicious!

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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    • FatBoyThin profile image

      Colin Garrow 2 years 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.

    • Melovy profile image

      Yvonne Spence 3 years ago from UK

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

    • pocono foothills profile image

      John Fisher 3 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

      Yvonne Spence 4 years ago from UK

      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.

    • L.L. Woodard profile image

      L.L. Woodard 4 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

      Yvonne Spence 4 years ago from UK

      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!)

    • DzyMsLizzy profile image

      Liz Elias 4 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

      Yvonne Spence 4 years ago from UK

      Iammattdoran and rumanasaiyed,

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

    • rumanasaiyed profile image

      Rumana 4 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

    • Iammattdoran profile image

      Matt Doran 4 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!

    • Melovy profile image

      Yvonne Spence 4 years ago from UK

      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.

    • Melovy profile image

      Yvonne Spence 4 years ago from UK

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

      Thanks for your great feedback and for sharing.

    • Cathy Fidelibus profile image

      Ms. Immortal 4 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.

    • ishwaryaa22 profile image

      Ishwaryaa Dhandapani 4 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

    • Melovy profile image

      Yvonne Spence 4 years ago from UK

      Thanks Glimmer Twin Fan, and hope you enjoy it!

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 4 years ago

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

    • Melovy profile image

      Yvonne Spence 4 years ago from UK

      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.

    • breakfastpop profile image

      breakfastpop 4 years ago

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

    • Robie Benve profile image

      Robie Benve 4 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!

    • MsDora profile image

      Dora Weithers 4 years ago from The Caribbean

      Definitely a keeper. Thanks for sharing.

    • Ruchira profile image

      Ruchira 4 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 :)

    • livingsta profile image

      livingsta 4 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!

    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      So interesting and useful.

      Another for my recipe book.


    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      Love my lentil, Thank you for this.

    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

      Great looking dish, Yvonne! Thanks for sharing it.

    • Claudia Tello profile image

      Claudia Tello 4 years ago from Mexico

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

    • carol7777 profile image

      carol stanley 4 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.

    • Just Ask Susan profile image

      Susan Zutautas 4 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.