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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.

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