Very simple and veggie-packed delicious bake. Its appearance does not do it justice as it is easy to adapt and very cheesey. This one is full of iron-rich spinach and the nutritional yeast is fortified with vitamin B12. If you are a big fan of cauliflower, I would recommend you try the Cauliflower Gnocchi Bake as well.
- 1/2 C red lentils
- 75g brown rice*
- 2 1/2 C vegetable stock
- 1/2 C nutritional yeast
-
1 onion, diced
-
5 mushrooms, diced
- 1 zucchini, diced
- 1/2 tsp black pepper
- 200g spinach, roughly chopped
- 1/2 C grated parmesan cheese
- Preheat oven to 180°C fan-forced and grease an ovenproof baking dish.
- Boil the lentils and rice for 20 minutes in the vegetable stick, stirring every 3-5 minutes - be wary in the last 5 minutes so the lentils do not stick to the bottom of the pan. Let the water evaporate from the pan.
- In a frying pan, sauté the onions, mushroom, zucchini, spinach, and pepper until soft. Combine with the lentils and rice and add the paprika, extra pepper and nutritional yeast.
- Transfer half of the mixture to the baking dish and spread over half the cheese. Add the remaining lentil mixture and top with the remaining cheese.
- Bake for 25 minutes or until the cheese is golden and crispy. Enjoy!
*If you have leftover cooked brown rice, I would add this in after the lentils are cooked. Otherwise, make sure you give yourself the extra grains and fiber from this ingredient.
The red lentils when cooked have a soft texture which makes this lentil veggie bake have a perfect combination of soft interior and crunchy exterior.
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.