Cheesy Veggie Lentil Bake
This cheesy veggie lentil bake is a taste good and feel good recipe! Loaded with lentils, veggies and the perfect amount of cheddar cheese!
This recipe for cheesy veggie lentil bake is one of those recipes that makes you happy. Why? Because it tastes delicious and is super creamy and cheesy, and its healthy!
Loaded with red lentils, lots and lots of veggies, and sprinkled with sharp cheddar cheese! And when I say “lots and lots of veggies”, I mean it. There are two bell peppers, two zucchini and a whole package of mushrooms!
SO, I would say this recipe is made up of 80% veggies, and 20% lentils and rice!
Honestly, if I tried a bite of this blindfolded, I wouldn’t even taste the veggies! There is some smoked paprika for a seasoning, and that gives it the best flavor. A hint of smokiness. Perfection!
Is this a side dish? It can be! Or you can eat it as is, as your main course. Its pretty filling, thanks to the lentils! They are an excellent source of plant-based protein.
I mean, let’s get real. Any recipe that has cheese, especially sharp cheddar cheese, its bound to be tasty!
If you make this recipe, I hope you enjoy it!
Check out another recipe of mine for Mexican street corn chicken! https://thehungrylyoness.com/mexican-street-corn-chicken/
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Cheese Veggie Lentil Bake
Ingredients
- 1 cup red lentils
- 1/2 cup white rice
- 3 cups vegetable stock
- 1 tbsp olive oil
- 1/4 cup chopped green onions
- 2 bell peppers, any color, diced small
- 6 oz. package white button mushrooms
- 2 zucchini, diced small
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper, optional
- 1 cup sharp cheddar cheese, shredded
- black pepper & salt to taste
Instructions
- In a medium saucepan, cook lentils and rice in vegetable stock for 15-20 minutes. Once it starts to boil, bring the heat down to medium low. Make sure to stir occasionally. You may have to stir constantly towards the end of cooking time to prevent the lentils and rice from burning/sticking to saucepan.
- Once your lentils and rice start to thicken, take off heat and cover.
- Heat olive oil in a large sauté pan over medium heat. Add green onions, peppers, mushrooms and zucchini. Season with some salt and pepper. Cover and cook vegeatbles until they are soft. About 5-10 minutes. Drain any excess water.
- Preheat oven to 375°.
- In a large bowl, combine cooked lentils/rice, and vegetables. Add smoked paprika, cayenne pepper, salt and black pepper. Stir everything until well combined.
- Transfer half of the mixture to a baking dish. Sprinkle with half the cheddar cheese.
- Add remaining lentil mixture, smooth out and top with remaining cheese.
- Bake in preheated oven for 25-30 minutes, or until top is brown and bubbly.
- Enjoy!
