ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Lentil and Vegetable Bake

Updated on October 15, 2017

Rate this recipe

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.


    0 of 8192 characters used
    Post Comment
    • FatBoyThin profile image

      Colin Garrow 

      5 years ago from Inverbervie, 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 imageAUTHOR

      Yvonne Spence 

      6 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 

      6 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 imageAUTHOR

      Yvonne Spence 

      7 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 

      7 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 imageAUTHOR

      Yvonne Spence 

      7 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 

      7 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 imageAUTHOR

      Yvonne Spence 

      7 years ago from UK

      Iammattdoran and rumanasaiyed,

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

    • rumanasaiyed profile image


      7 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 

      7 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 imageAUTHOR

      Yvonne Spence 

      7 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 imageAUTHOR

      Yvonne Spence 

      7 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 

      7 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 

      7 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 imageAUTHOR

      Yvonne Spence 

      7 years ago from UK

      Thanks Glimmer Twin Fan, and hope you enjoy it!

    • Glimmer Twin Fan profile image

      Claudia Mitchell 

      7 years ago

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

    • Melovy profile imageAUTHOR

      Yvonne Spence 

      7 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


      7 years ago

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

    • Robie Benve profile image

      Robie Benve 

      7 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 

      7 years ago from The Caribbean

      Definitely a keeper. Thanks for sharing.

    • Ruchira profile image


      7 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


      7 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


      7 years ago from Wales

      So interesting and useful.

      Another for my recipe book.


    • Mhatter99 profile image

      Martin Kloess 

      7 years ago from San Francisco

      Love my lentil, Thank you for this.

    • billybuc profile image

      Bill Holland 

      7 years ago from Olympia, WA

      Great looking dish, Yvonne! Thanks for sharing it.

    • Claudia Tello profile image

      Claudia Tello 

      7 years ago from Mexico

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

    • carol7777 profile image

      carol stanley 

      7 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 

      7 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.


    This website uses cookies

    As a user in the EEA, your approval is needed on a few things. To provide a better website experience, uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

    For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at:

    Show Details
    HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
    LoginThis is necessary to sign in to the HubPages Service.
    Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
    AkismetThis is used to detect comment spam. (Privacy Policy)
    HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
    HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
    Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
    CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
    Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the or domains, for performance and efficiency reasons. (Privacy Policy)
    Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
    Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
    Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
    Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
    Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
    VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
    PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
    Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
    MavenThis supports the Maven widget and search functionality. (Privacy Policy)
    Google AdSenseThis is an ad network. (Privacy Policy)
    Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
    Index ExchangeThis is an ad network. (Privacy Policy)
    SovrnThis is an ad network. (Privacy Policy)
    Facebook AdsThis is an ad network. (Privacy Policy)
    Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
    AppNexusThis is an ad network. (Privacy Policy)
    OpenxThis is an ad network. (Privacy Policy)
    Rubicon ProjectThis is an ad network. (Privacy Policy)
    TripleLiftThis is an ad network. (Privacy Policy)
    Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
    Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
    Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
    Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
    ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
    Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)
    ClickscoThis is a data management platform studying reader behavior (Privacy Policy)