Lentil Mushroom Cheese Bake Food

VERY VEGGIE LENTIL BAKE

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.

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

LENTIL CASSEROLE WITH MUSHROOMS

Steps:

• Preheat oven to 375 degrees F and spray large (9x13) baking dish with cooking spray.
• Preheat large non-stick ceramic skillet on medium heat and swirl 2 tbsp oil to coat. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and carrots, sauté for 5 minutes, stirring occasionally. Transfer to previously prepared baking dish (everything gets mixed here).
• Return skillet to high heat and add mushrooms. Sauté for 5-7 minutes or until a bit browned, draining liquid into the baking dish as necessary (flavourful broth for baking) and stirring occasionally. Transfer mushrooms to the baking dish.
• Return skillet to low heat and add remaining 1 tbsp of oil, along with thyme and garlic powder. Cook for 30 seconds, stirring constantly. Add lentils and cook for 2 minutes. Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet.
• Add mushroom soup, salt and ground black. Stir well, cover and bake for 30 minutes. Uncover and bake for another 15 minutes. Then sprinkle with cheese and bake for 5 more minutes or until cheese is melted. Remove from the oven, cover and let stand for about 20 minutes (very important - casserole is just tastier this way). Serve hot on its own or over spinach, greens, brown rice or whole grain pasta.

BAKED LENTILS WITH 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.

LENTIL, MUSHROOM & CHEESE BAKE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.Butter an ovenproof dish approximately 25 x 16 x 6 cm (use a larger, shallower tray if you prefer)
• Put the lentils in a sieve and rinse under a cold tap.Tip the lentils into a medium saucepan and add the stock or water. Bring to the boil then turn down the heat and simmer very gently until all the liquid has been absorbed (20-30 min).Take off the heat and set aside.
• While the lentils are cooking: take a medium frying pan and add the oil and butter.Over a low-medium heat cook the onions, seasoned with a little salt & pepper, until softening and a little brown (10-15 min).Add the mushrooms, garlic, dried sage plus a little more salt & pepper, and continue cooking until the mushrooms are browned too (8-10 min). Take off the heat.
• Add the contents of the frying pan to the cooked lentils. Stir in the yeast extract if using along with the grated cheese and parsley.
• Stir in the beaten eggs then pour the mixture into the prepared baking dish.
• Put in the oven and bake until risen and cooked all the way through. A skewer or cocktail stick should come out clean. (Approx 35 min, less if you used a baking dish with a larger base).
• Cut into 4 and serve with green vegetables or salad and baked potatoes if liked.Leftovers can be kept in the fridge for 2-3 days or frozen once cold.Reheat in a microwave or low-medium oven covered in foil.

SPICED MUSHROOM & LENTIL HOTPOT

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
• Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

MUSHROOM AND LENTIL SOUP

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
• Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.