Lentil and Vegetable Bake

Lentil and Vegetable Bake


25 people made this

My mum came up with this recipe when I was a teenage vegetarian - and it is one of my meat-loving husband's favourite dishes and still one of mine to this day.


Serves: 6 

  • 375g uncooked lentils
  • 2 cups (250 ml) water
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon sage
  • 1/4 teaspoon thyme
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 1 tin (400g) diced tomatoes
  • 2 large carrots, thickly cut
  • 1 stalk of celery, thinly sliced
  • 1 large green capsicum, chopped
  • 1 1/2 cups (185g) grated cheddar cheese

Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

  1. Preheat the oven to 180 degrees C.
  2. In a medium sized greased casserole dish, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic and stewed tomatoes.
  3. Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes.
  4. Remove from the oven a third time, stir in the green capsicum and sprinkle cheese over the top. Bake, uncovered, until the cheese has melted, about 5 more minutes.

Vegetarian Pie Filling

This dish would make a great filling for vegetarian pies or pasties. Omit - or substitute - the cheese for a vegan version.

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Reviews (1)


Such a beautiful dish and easy! Loved it - 04 Oct 2016

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