Mixed Veggie Lentil Bake

Serving 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
Photo by Mishell R.
Adapted from yummly.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from yummly.com

Ingredients

  • 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

  • 1/2

    cup grated parmesan - See more at:

Directions

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: http://www.healthyfoodguide.com.au/recipes/2011/june/mixed-vegie-lentil-bake#sthash.ux0d87pb.dpuf

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