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. Heat the oven to 375° and lightly oil a 2-quart baking dish.
2. In a medium pot, combine the lentils, rice, and vegetable broth. Bring to a boil, then reduce to a gentle simmer and cook 15–20 minutes, stirring occasionally; stir more frequently during the last 5 minutes until thick and porridge-like.
3. Meanwhile, warm the olive oil in a large skillet over medium heat. Add the sliced leek, diced red bell pepper, mushrooms, and diced zucchini; cook 5–10 minutes, stirring occasionally, until softened.
4. Transfer the lentil-rice mixture to a large bowl and fold in the sautéed vegetables. Season with paprika, cayenne, and black pepper to taste; mix well.
5. Spread half the mixture in the prepared dish and sprinkle with half the cheddar. Add the remaining mixture, smooth the top, and finish with the remaining cheese.
6. Bake 25–30 minutes, until the cheese is melted, golden, and crisp at the edges. Let rest 5 minutes before serving.