Mixed vegetable lentil bake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

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.

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