Mixed vegetable lentil bake
Serves: 4
Time to make: 30 mins
Hands-on time: 15 mins
Total cost: $11.60 / $2.90 per serve
(at time of publication)
Ingredients
- 1 ¾ cups red lentils
- 4 rashers lean bacon, grilled
- olive spray oil
- 1 onion, finely chopped
- 3 cups raw mixed vegetables such as carrots, cabbage and leek, diced
- 4 cups fresh spinach
- 400g can diced tomatoes with garlic and herbs
- 1 cup vegetable stock made with 1 teaspoon stock powder and 1 cup water
- ½ cup freshly grated reduced-fat cheddar cheese
- ½ cup freshly grated parmesan cheese
Instructions
1 Cook lentils in boiling water until tender. Meanwhile, grill bacon then cut in small pieces. Drain and place in a lightly greased ovenproof dish. Preheat oven to 190°C.
2 Heat a large non-stick frying pan with oil spray and cook onion until softened. Add some more oil spray and cook the first lot of vegetables for 3-4 minutes.
3 Add to lentils and toss to mix. Stir in spinach with chopped tomatoes and vegetable stock. Add bacon. Toss lightly to mix. Season to taste.
4 Sprinkle with cheeses and bake for about 15 minutes until lightly golden. Serve garnished with fresh parsley if preferred.
Variations
Make it gluten free: Use gluten-free varieties of bacon, canned tomatoes and stock.
Nutrition Info (per serve)
-
Calories 470cal
-
Kilojoules 1970kJ
-
Protein 38g
-
Total fat 13g
-
–Saturated fat 6g
-
Carbohydrates 50g
-
–Sugars 12g
-
Dietary fibre 12g
-
Sodium 800mg
-
Calcium 380mg
-
Iron 8.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Carolyn Robertson
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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