Mixed vegetable lentil bake

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

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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

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Instructions

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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 470 cal

Kilojoules 1970 kJ

Protein 38 g

Total fat 13 g

Saturated fat 6 g

Carbohydrates 50 g

Sugar 12 g

Dietary fibre 12 g

Sodium 800 mg

Calcium 380 mg

Iron 8.5 mg

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.