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Mixed Veggie Lentil Bake


Energy: 1664kJ
Calories: 398cal
Protein: 33.6g
Fat: 7.0g
- saturated:3.2g
Carbohydrates: 42.6g
- sugars: 9.2g
Dietary Fibre: 19.0g
Sodium: 566mg
Calcium: 410mg
Iron: 9.0mg

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Rate this recipe 4.2/5 (9 Votes)


  • cup grated parmesan - See more at:
  • 1 3/4 cups red lentils, rinsed
  • 1 onion, finely chopped
  • 3 cups mixed vegetables, diced
  • 4 cups fresh spinach
  • 400g can diced tomatoes with garlic and herbs
  • 1 cup reduced-salt vegetable stock
  • 1/2 cup grated reduced-fat cheddar


Adapted from


Step 1

Step 1 Preheat oven to 190°C. Place lentils in a saucepan of boiling water and cook for 20–25 minutes. Drain and place into a lightly oiled baking dish. Step 2 Meanwhile, spray a large frying pan with oil and cook onion for 3–4 minutes, until softened. Spray pan with a little more oil and add mixed vegies. Cook for 3–4 minutes. Step 3 Add vegetables to baking dish with lentils and toss to mix. Stir through spinach, tomatoes and stock. Step 4 Sprinkle with cheddar and parmesan and bake for 15 minutes, until golden. Variations Add lean, cooked bacon or some tuna before baking. This recipe is great for winter vegies like cauliflower or squash. - See more at:

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