Baked Lentil Munchies Food

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VERY VEGGIE LENTIL BAKE



Very Veggie Lentil Bake image

One of my most popular recipes ever, with almost entirely 5 star reviews! Its appearance doesn't do it justice - this lentil bake is incredibly tasty, and so easy to adapt!

Provided by Becca Heyes

Categories     Main meal

Time 50m

Number Of Ingredients 12

110 g red lentils ((~ 1/2 cup))
75 g white rice ((~ 1/4 cup))
650 ml vegetable stock ((~ 2 1/2 cups), or 2 stock cubes made up in 650ml water)
1 tbsp oil
1 small leek (or 1/2 large leek, sliced)
1 bell pepper, diced fairly small ((I used orange))
5 medium mushrooms, (diced fairly small)
1 small courgette (zucchini), (or 1/2 large courgette, diced fairly small)
1 tsp smoked paprika
1/2 tsp cayenne pepper
Black pepper
90 g grated cheddar cheese ((~ 1 cup))

Steps:

  • Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
  • Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
  • Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
  • Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

Nutrition Facts : ServingSize 1 portion, Calories 326 kcal, Carbohydrate 39.5 g, Protein 16 g, Fat 11.8 g, SaturatedFat 5.3 g, Cholesterol 24 mg, Sodium 157 mg, Fiber 10.5 g, Sugar 3.8 g

BAKED LENTILS WITH CHEESE



Baked Lentils with Cheese image

My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day.

Provided by Tiffany

Categories     Side Dish     Casseroles

Time 1h35m

Yield 6

Number Of Ingredients 15

2 cups water
1 ⅔ cups dry lentils
1 bay leaf
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried marjoram
¼ teaspoon dried sage
¼ teaspoon dried thyme
2 large onions, chopped
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
2 large carrots, cut into 1/2 inch pieces
1 stalk celery, chopped
1 green bell pepper, chopped
1 ½ cups shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
  • Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.

Nutrition Facts : Calories 382.6 calories, Carbohydrate 45.4 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 19 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1169.3 mg, Sugar 7.5 g

COCONUT LENTIL CURRY



Coconut Lentil Curry image

This coconut lentil curry is both creamy and filling. The red lentils add some plant-based protein. The eggplant in this dish gives it a fleshy meaty texture. And the coconut milk makes it filling and creamy!

Provided by Melissa Copeland

Categories     Main Course

Number Of Ingredients 15

2 tablespoon oil, divided
1 tablespoon cumin seeds
½ medium medium onion, diced
2 cloves garlic, finely diced
2 teaspoon curry powder (every curry powder is different so adjust this depending on how strong yours is)
1 cup red lentils, rinsed
7 ounce frozen spinach
2 cups vegetable stock, broth, or water
1 canned crushed tomatoes (14 ounces)
1 small eggplant, cubed
15 cherry tomatoes
1 ½ teaspoon salt, divided
1 can coconut milk (14 ounces)
Rice for serving (optional)
Optional garnishes: cilantro (lime, plain vegan yogurt, vegan naan)

Steps:

  • In a large saucepan or pot, heat 1 tablespoon of the oil over medium heat. Add the cumin seeds and fry for 30 seconds, or until they darken in color slightly and are fragrant.
  • Add onion and sauté until tender, 5 to 7 minutes, then add the garlic and sauté for 30 seconds to 1 minute more, until tender. Finally, add the curry powder and fry for 30 seconds, to release the aroma
  • Add the lentils, spinach, stock, and crushed tomatoes. Bring to a boil, then lower heat to a gentle simmer and cook for 15 to 20 minutes, or until the lentils are tender but not falling apart.
  • Meanwhile, in a large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the eggplant and cherry tomatoes, season with ½ teaspoon of salt and fry until the eggplant is soft and golden brown and the tomatoes blister, about 10 minutes.
  • When the lentils are ready, add the eggplant mixture, coconut milk and the remaining teaspoon of salt, or to taste, to the lentils. Heat for a minute, then serve with your choice of garnishes.

Nutrition Facts : ServingSize 4 servings, Calories 286 kcal, Carbohydrate 40 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 1393 mg, Fiber 18 g, Sugar 6 g

MUNCHIES (LENTILS)



Munchies (Lentils) image

Make and share this Munchies (Lentils) recipe from Food.com.

Provided by L DJ3309

Categories     Lunch/Snacks

Time 2h10m

Yield 2 cups

Number Of Ingredients 7

1 cup lentils (not red)
1 quart water
2 tablespoons canola oil
1/2 teaspoon coarse salt
1/4 teaspoon onion powder
1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper

Steps:

  • In 2-3 quart saucepan bring water and lentils to boil. Cover, remove from heat and let stand 15 minutes.
  • Drain Spread out on paper towels to dry.
  • Preheat oven 425°F.
  • Line baking pan with sides with foil.
  • Spray with pan spray.
  • Toss lentils with oil, spread out on pan in single layer.
  • Bake in oven 10-15 minutes.
  • Watch carefully, stirring often, til crisp.
  • Combine salt and seasonings sprinkle over lentils and toss.
  • Cool.
  • Store in air tight container.

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