Red Lentil & Cheese Bake is a great recipe. I got the idea from my sister in Canada. She saw it on Facebook, I think. But since I don’t use Facebook I took details from her and adapted them slightly to my preference.
As the name suggests this recipe is big on red lentils and cheese. But, of course it needs other ingredients too. This particular recipe is vegetarian, using vegetable stock as the cooking liquid. But you can use another stock, such as meat based, if you wish.
Jump to RecipeThe recipe is very simple to make too, which is always an advantage. Starting on the stove top you cook the vegetables and the lentils, then add in some cheese and breadcrumbs before baking in the oven.
Ingredients For Red Lentil & Cheese Bake
Red Lentils – Dried, split lentils are best.
Mirepoix –
Onion – Finely chopped, the first part of a traditional mirepoix.
Carrot – Finely chopped, the second part of a traditional mirepoix.
Celery – Finely chopped, the final part of a traditional mirepoix.
Garlic – Minced, or finely chopped to add lots of flavour.
Stock – I use vegetable stock, keeping the recipe vegetarian. But a meat-based stock such as chicken will work well too.
Oil – Just a little vegetable oil, for softening the mirepoix.
Breadcrumbs – Freshly created breadcrumbs are best. I use wholemeal bread, since that it the bread I usually eat. White bread will work just as well. Simply process or grate the bread into crumbs.
Cheese – I use mature cheddar cheese, but any semi hard cheese should work well. Some goes into the mixture and more is sprinkled on the top.
Salt & Pepper – for seasoning to your liking.
Process For Red Lentil & Cheese Bake
The whole process for Red Lentil & Cheese Bake is very simple. It is best to start by lining a round cake tin with parchment paper. I use a 9 inch/23cm one. I also like to place a wide strip of parchment under the lining so that I can lift out the baked item once it has cooled enough. Though it you are careful, once the bake has cooled for about 20 minutes of so, you can turn it out as you would a cake, if you are careful.
Stove Top
Then heat the oil and gently cook the mirepoix(onion, carrot and celery) until it has softened nicely. This can take 10 minutes, or even more. Just cook gently.
Add the garlic and cook for a further minute. Then stir in the lentils and add most of the stock. Bring it to a boil. Stirring from time to time let the lentils cook, adding the remaining stock and the liquid is absorbed and evaporates.
As the lentils cook preheat the oven (180C/160C Fan/350F).
Once all the stock is in the pan continue to cook until the lentils are cooked and tender.
Stir in two thirds or the cheese and all the breadcrumbs(you can turn off the heat). Taste the mixture and adjust the seasoning.
When the cheese has melted and everything is well incorporated spoon the mixture into the prepared cake tin. Level the mixture over the base and sprinkle the remaining cheese on the top.
Oven
Bake in the oven for 30 to 40 minutes, until the top has browned nicely. Leave it in the cake tin to cool somewhat before transferring to a plate for serving.
The bake will be soft when it comes out of the oven. As it cools it will become firmer. Don’t try to remove it too soon. it has to have time to ‘set up’. I recommend at least 30 minutes. But even 60 minutes will be fine, since it will still be warm and perfect for serving like that.
My Bake
Having cooked everything as described above I baked my Red Lentil & Cheese Bake for 40 minutes. It browned nicely. Then I left it to cool. In fact, since I wanted to take mine round to my niece while my sister was visiting, I turned mine out onto a plate sooner than I would usually recommend.
That means that my slice was still soft. But, after a single taste, I left my slice to cool more and it set up very nicely.
As for the taste, it was really wonderful. The flavour was awesome, with the cheese and garlic, along with the veg, and the great texture of the lentils. Everything was good.
This type of bake is great served hot, warm or cold. It works well for lunch or dinner, served with a salad or something similar.
Another lovely recipe is Spanish Tortilla – Quick & Easy.
Red Lentil & Cheese Bake
8
servings30
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
200g(1 1/4 cups) red lentils
150g(5 /12 oz) grated Cheddar cheese, or similar
120g(1 1/4) freshly grated breadcrumbs
150g(5 1/2 oz) finely chopped onion
100g(3 1/2 oz) finely chopped carrot
50g(1 3/4 oz) finely chopped celery
20g(2 tsp) minced garlic
600ml(2 1/2 cups) vegetable stock
Salt & Pepper to taste
Directions
- Grease and lie a 9 inch/23cm cake tin.
- Heat the oil in a large pan and then gently cook the onion, carrot and celery until softened, without colouring. This will take about 10 minutes.
- Stir in the garlic and cook for another minute.
- Add the lentils and 2 cups of the stock and stir to combine everything.
- Turn up the heat and bring the mixture to a boil. Then cook on a moderate heat until the lentils are cooked. This will take about 20 minutes.
- Preheat the oven to 180C/160C Fan/350F.
- As the liquid reduces add the remaining stock, gradually, and continue cooking until almost fully absorbed.
- Turn off the heat and stir in 100g of the cheese and all the breadcrumbs, to make a thick well combined mixture.
- Spoon the mixture into the prepared pan and level it off.
- Sprinkle the remaining cheese over the top.
- Bake in the oven for 30 to 40 minutes, until the top has browned nicely.
- Remove from the oven and leave in the cake tin until it has cooled sufficiently to set up and can be easily removed to a serving plate.
- Serve, hot, warm or cold, as desired.