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Cheesy Lentil Bake Recipe

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4.3 from 57 reviews

This Cheesy Lentil Bake is a comforting, protein-packed vegetarian dish featuring tender red lentils, sweet butternut squash, and a blend of sharp and white cheddar cheeses. Sautéed vegetables meld with aromatic thyme, bound together by eggs, and topped with a crispy layer of parmesan and sliced almonds for added texture. Perfectly baked to a golden finish, this wholesome casserole makes a satisfying meal any time of the year.

Ingredients

Vegetables and Herbs

  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup butternut squash, diced into 1/2″ pieces
  • 1/2 red pepper, diced
  • 1 tbsp fresh thyme

Pantry

  • 1 tbsp coconut oil
  • 1 cup red lentils, uncooked
  • 2 1/4 cups low-sodium vegetable stock
  • 1/4 cup sliced almonds

Dairy and Eggs

  • 2 eggs
  • 1 cup shredded cheese (1/2 white cheddar and 1/2 sharp cheddar)
  • 1/4 cup parmesan cheese, shredded

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate to prevent sticking during baking.
  2. Sauté vegetables: Heat the coconut oil in a skillet over medium heat until shimmering. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma. Add the butternut squash, red pepper, and fresh thyme and cook for another 3-4 minutes until vegetables soften slightly.
  3. Cook lentils: Add the red lentils to the skillet, followed by the low-sodium vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the lentils have absorbed all the liquid and become tender. Remove from heat and let cool for 5 minutes.
  4. Mix with eggs and cheese: Beat the eggs in a large mixing bowl. Once the lentil and vegetable mixture has cooled slightly, add it to the eggs along with the shredded white and sharp cheddar cheese. Stir thoroughly to combine all ingredients into a cohesive mixture.
  5. Assemble and top: Pour the mixture into the prepared pie plate, pressing down slightly to compact the surface. Evenly scatter the shredded parmesan cheese over the top, followed by the sliced almonds for texture and flavor.
  6. Bake the casserole: Place the pie plate in the preheated oven and bake for 30-35 minutes. The bake is ready when it looks firm, and the center no longer jiggles when gently shaken.
  7. Cool and serve: Remove the bake from the oven and allow it to cool for 5 minutes before slicing. Serve warm, optionally topped with sour cream or additional cheese to taste.

Notes

  • Letting the lentil mixture cool before adding eggs helps prevent the eggs from scrambling.
  • You can substitute other types of cheese according to preference, such as mozzarella or gouda.
  • For a nut-free version, omit the sliced almonds or replace with toasted breadcrumbs.
  • This dish can be prepared a day ahead and reheated for convenience.
  • Use low-sodium vegetable stock to control salt levels, especially if adding extra cheese or toppings.

Find it online: https://justsosavory.com/cheesy-lentil-bake-recipe/