**Baked Lentils and Vegetables: A Wholesome and Flavorful Plant-Based Feast**
Indulge in a symphony of flavors and textures with our delightful baked lentils and vegetables recipe. This hearty and nutritious dish is a culinary masterpiece that combines the goodness of lentils, a variety of vibrant vegetables, and a medley of aromatic spices. Perfect for vegans, vegetarians, and health-conscious individuals, this recipe offers a complete and satisfying meal that nourishes both your body and soul.
The versatility of this recipe allows you to customize it to your liking. Whether you prefer a classic combination of lentils and vegetables or crave a more adventurous twist with exotic ingredients, this recipe provides the perfect canvas for your culinary creativity. From the comforting warmth of lentils to the vibrant crunch of vegetables, each bite promises a burst of flavor that will leave you craving more.
Our carefully curated collection of baked lentils and vegetable recipes caters to a wide range of dietary preferences and taste buds. From the classic lentil and vegetable casserole to innovative one-pot meals, we have something for every occasion. Whether you're looking for a quick and easy weeknight dinner or a show-stopping dish for a special gathering, our recipes will guide you every step of the way.
Join us on a culinary journey as we explore the diverse world of baked lentils and vegetables. Discover how simple ingredients can transform into a symphony of flavors, creating a wholesome and satisfying meal that nourishes your body and delights your taste buds.
ONE-POT VEGETABLES AND LENTIL RECIPE
This easy lentils recipe is straight from my mother's Mediterranean kitchen. It's every bit a vibrant, healthy and satisfying meal!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 45m
Number Of Ingredients 19
Steps:
- Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
- Add the onions, garlic, and remaining vegetables.
- Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
- Stir in the lentils, salt and pepper and the remaining spices.
- Add the tomatoes and water.
- Bring everything to a boil for 5 mins, stirring occasionally.
- Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
- Serve hot with your favorite crusty bread or some warm pita!
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 43 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 4 g
LENTIL SALAD WITH ROASTED VEGETABLES
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
- In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
- In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
- Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
- Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
BAKED LENTILS WITH CHEESE
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
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
ROASTED FALL VEGETABLES WITH LENTILS
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On two baking sheets,arrange carrots, onion, and squash; drizzlewith 2 tablespoons oil, and season with salt andpepper. Roast, turning once, until caramelizedand tender, about 30 minutes.
- Meanwhile,place lentils and shallot in a medium saucepanand cover with water by two inches.Bring to a boil, then simmer, covered, untillentils are tender, about 20 minutes. Drain;discard shallot. Season with salt and pepper.
- Combine vinegar and mustard. Pour remaining3 tablespoons oil in a slow steady stream,whisking constantly. Toss lentils and celerywith vinaigrette and season with saltand pepper. Spoon over roasted vegetables.Garnish with celery leaves.
Nutrition Facts : Calories 333 g, Fat 18 g, Fiber 7 g, Protein 9 g, Sodium 154 g
OVEN-BRAISED LENTILS
Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Heat oil in a Dutch oven or medium ovenproof pot over medium heat. Add vegetables and bacon, and cook until onion is soft and translucent, about 10 minutes. Add lentils, and cook, stirring, for 1 minute. Pour in stock to cover lentils. Bring to a boil. Cover, and transfer to oven. Braise until tender and thickened, about 1 hour. Season with salt and pepper, and drizzle with olive oil.
BAKED LENTILS AND VEGETABLES
Make and share this Baked Lentils and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add the oil to a saucepan over medium heat; let oil get heated.
- Add in onion, bell peppers, and garlic; stir/saute for 5 minutes or until tender.
- Stir in stock, lentils, tomatoes, seasonings, and broccoli; cook, uncovered, 5 minutes.
- Transfer mixture to a 2 1/2 quart casserole dish that has been coated with cooking spray.
- Sprinkle w/ parmesan cheese; cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed.
Nutrition Facts : Calories 163.4, Fat 4.1, SaturatedFat 1.1, Cholesterol 3.7, Sodium 275.9, Carbohydrate 23.1, Fiber 10.5, Sugar 4.6, Protein 10.3
RANCH-STYLE BAKED LENTILS
The Palouse area of northern Idaho and eastern Washington is known as the "Dried Pea and Lentil Capital of the World". I serve this as a main dish, or as a side dish for picnics and barbecues. I've used the recipe for many years.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Rinse the lentils. In a heavy saucepan, bring lentils, salt and 4 cups water to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender. , Meanwhile, cook beef over medium heat in a skillet until meat is no longer pink. Drain excess fat. Stir in soup mix, ketchup, mustard, vinegar and remaining water. Gently stir in lentils. Spoon into a 2-qt. baking dish. Cover and bake at 400° for 30-35 minutes.
Nutrition Facts :
Tips:
- For a crispier texture, roast the vegetables at a higher temperature for a shorter amount of time.
- If you don't have vegetable broth, you can use water.
- Add a teaspoon of dried oregano or thyme for extra flavor.
- Serve with a dollop of yogurt or sour cream for a creamy touch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This baked lentils and vegetables recipe is a delicious and healthy way to enjoy a plant-based meal. It's packed with protein, fiber, and vitamins, and it's easy to make. Whether you're a vegetarian or vegan, or you're just looking for a healthier way to eat, this recipe is a great option.
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