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
Log In or Sign Up to save this recipe to your shopping list.
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
