Anyone got a nice recipe for a lentil and veg bake dish?

[2point4kids]

Thanks

Lentil gratin:
You will need
8 oz red lentils
1 onion
2 or 3 stalks of celery chopped
1 diced carrot
1 1/2 pint of water
1 cloves of garlic
1 tbs soya sauce (optional)

8 oz of mushroom
2 cloves of garlic
Parsley

grated cheese

First heat some olive oil then add the onions, carrots and celery. Fry until they are soft then add the lentils, 1 clove of garlic and water and soya sauce. Bring to boil then simmer covered for about 30 minutes to 45 minutes.

Meanwhile fry the rest of the garlic and sliced mushrooms in some butter and sprinkle with the parsley at the end.

When the lentil mixture is done, spread half of it in a dish and put the mushrooms on top of it. Then spread the remaining lentil mix on top of the mushrooms. Sprinkle with the cheese and put it in the oven for 30 minutes at gas 5 or until the cheese turns golden brown.

That sounds lovely! Thank you. Will be trying very soon

that sounds delish - never tried a lentil/veg bake, though we eat lots of pulses here. will def be giving that one a try, mmmmm

Hope you haven't made it already as I've checked the other day as we had it for dinner, it's 1 pint of water only as opposed to 1.5 pints. Obviously, garlic should also be crushed first!

that sounds nice - I need some new ideas

Here's another one. You cook it in a large flat pan though not in the oven.

Autumn Spiced Vegetables with Lentils

1 tbsp olive oil
2 onions chopped
3or4 cloves garlic crushed
1 teaspoon chilli powder
1 teaspoon ground cumin
240g butternut squash or pumpkin peeled and cubed
1 yellow pepper de-seeded and chopped
1 red pepper as above
1 aubergine cut into smallish cubes
400g chopped tomatoes
600ml/1pt vegetable stock
240g continental lentils
1 tin sweetcorn
small tin tomato puree
salt and pepper

1. Heat oil in a large pan and gently cook the onion, garlic chilli powder and cumin until softened.

1. Add butternut squash, peppers and aubergine with a little seasoning. Cook over a low heat for 5 minutes.

1. Add remaining ingredients, cover and cook for 30-40 minutes or until the lentils and vegetables are tender. Season to taste.

1. Transfer to a serving dish and sprinkle with grated cheese and/or parmesan.

Serve with crusty bread.

(Sometimes I put carrots in too but as they take a bit longer to cook, I boil them for a few minutes to start them off before adding them in with the other things)