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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Let's be real, sometimes you just need a dish that's both nutritious and easy to throw together. I mean, who has time for complicated recipes these days? That's where this lentil bake comes in. It's perfect for a cozy weeknight dinner, and even better, it's a fantastic way to sneak in those veggies we all need more of. I still remeber a time when I had a real struggle to make my kids enjoy eating healthy, but with this recipe, they literally ate everything!. Picture this: tender lentils nestled amongst sweet zucchini, juicy tomatoes, and fragrant herbs, all bubbling away in a rich tomato sauce. Mmm, am I making you hungry already?
What’s even better? This recipe is incredibly versatile. Feel free to swap out vegetables based on what you have on hand or what's in season. Carrots, bell peppers, spinach – go wild! It’s a blank canvas for your culinary creativity. And don't even get me started on the leftovers. They're fantastic the next day, making this bake a true meal-prep superstar. My husband absolutely adores taking this to work, he gets so excited when he sees whats for lunch for the week!.
Required Equipments
- Large Skillet or Pot
- 9x13 inch Baking Dish
- Chopping Board
- Knife
- Measuring Cups
- Measuring Spoons
Lentil and Vegetable Tomato Zucchini Bake: Frequently Asked Questions
Lentil and Vegetable Tomato Zucchini Bake
This Lentil and Vegetable Tomato-Zucchini Bake is a hearty, comforting dish packed with plant-based protein and vibrant flavors. It's a simple yet satisfying way to enjoy a medley of vegetables in a savory tomato sauce, all baked to perfection.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial, dont forget!
- Rinse 1 cup of brown or green lentils thoroughly under cold water. Make sure to get all the dirt off.
- In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Saute 1 chopped onion and 2 minced cloves of garlic until softened, about 5 minutes. This step is key for building flavor. I accidentally burned the garlic once and oh boy, it was not pretty!
- Add 1 diced zucchini, 1 diced bell pepper (any color), and 1 cup of sliced mushrooms to the skillet. Cook until slightly tender, around 7 minutes.
- Pour in 1 (28-ounce) can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of red pepper flakes (optional, for a little kick!), salt, and pepper to taste. Stir well to combine.
- Add the rinsed lentils to the tomato-vegetable mixture. Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the lentils are tender but still slightly firm.
- Stir in 1/2 cup of chopped fresh parsley or basil. This brightens up the whole dish, trust me.
- Lightly grease a 9x13 inch baking dish with olive oil.
- Pour the lentil and vegetable mixture into the prepared baking dish. Spread evenly.
- Optional: Top with 1/2 cup of shredded mozzarella or Parmesan cheese for a golden, cheesy crust. However, its still really great if your're dairy free!
- Bake for 20-25 minutes, or until the top is bubbly and slightly browned. If you're using cheese, bake until it's melted and golden brown.
- Let the bake cool for a few minutes before slicing and serving. Garnish with extra fresh herbs, if desired.
📝 Notes
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Add other vegetables like carrots, spinach, or kale for extra nutrients.
- Use pre-cooked lentils to save time.
🍎 Nutrition
Calories: 320 kcal
Protein: 18 g
Fat: 8 g
Carbohydrates: 45 g
Fiber: 15 g
Calcium: 80 mg
