Description
A simple and filling vegetarian bake made with lentils, zucchini, and vegetables, perfect for meal prep.
Ingredients
Scale
- 1 cup Brown lentils (use pre-rinsed to save time)
- 2 cups Vegetable broth
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 medium Zucchini (thinly sliced)
- 1 cup Carrots (grated)
- 1 medium Red bell pepper (diced)
- 1/4 cup Fresh parsley (chopped)
- 1 teaspoon Dried thyme
- 1/2 cup Grated Parmesan or vegetarian alternative
- 2 large Eggs (beaten)
- 1/2 cup Breadcrumbs
Instructions
- Cook the lentils in broth until tender but not mushy. Drain if needed.
- Sauté onion and garlic until soft, then add carrots and pepper to soften.
- Mix cooked lentils, sautéed veggies, zucchini, parsley and thyme in a bowl. Taste and add salt if needed.
- Stir in beaten eggs and a little breadcrumbs to bind.
- Place the mix in a greased dish and smooth the top.
- Sprinkle with cheese and remaining breadcrumbs. Bake until set and golden.
- Let rest so slices hold.
Notes
This bake works well for batch cooking and can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg