Vegetable Lentil Bake

Ingredients

• Lentils

  Raw

  8 tbsp or 96g

• White rice

  Long-grain, regular, raw, enriched

  4 tbsp or 46g

• Vegetable Broth

  From bouillons. Low sodium

  2 ½ cup or 600g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Preheat the oven to 375°F.
2. Boil the lentils and rice in the vegetable stock for 15-20 minutes, stirring occasionally. In the last 5 minutes, stir constantly to prevent sticking. Continue stirring over heat until the mixture resembles porridge.
3. Heat the oil in a frying pan and add the sliced leek, diced red bell pepper, mushrooms, and diced zucchini. Cook over medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
4. Combine the cooked lentils and vegetables in a large mixing bowl. Add paprika, cayenne pepper, and black pepper to taste. Mix well.
5. Transfer half of the mixture to a baking dish and sprinkle with half of the shredded cheese. Add the remaining lentil mixture, smooth the top, and finish with the remaining cheese.
6. Bake for 25-30 minutes until the cheese topping is golden brown and crispy.

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