Lentil And Tomato Bake
A hearty baked lentil and tomato dish featuring fresh vegetables, aromatic herbs, and a savory crust, perfect for wholesome family meals or vegetarian dinners.
Ingredients
Instructions
- Grate the carrots and chop the tomatoes; set aside.
- Wash the lentils, removing any small stones.
- In a large saucepan, combine the lentils with 2 cups of water and bring to a boil, stirring occasionally.
- Wrap the bay leaf around the small onion and insert cloves through the bay leaf into the onion.
- Add the onion with the bay leaf and cloves, along with the grated carrots and chopped tomatoes, to the saucepan.
- Bring the mixture to a boil, then lower the heat and cover. Simmer for about 20 minutes.
- Remove the onion with the bay leaf and cloves from the saucepan. Add sea salt, margarine, and chopped parsley.
- Stir well to combine the flavors.
- Spoon the mixture into a large ovenproof dish.
- Dot the top with margarine and bake in a 375°F (190°C) oven for about 30 minutes.
Tips & Substitutions
For a richer flavor, consider sautéing the chopped onion before adding it to the lentil mixture. You can substitute split lentils with green or brown lentils, but cooking times may vary. Fresh herbs like thyme or rosemary can enhance the dish further. If you prefer a creamier texture, add a splash of coconut milk before baking. This dish is a wonderful complement to Mediterranean recipes.
Serving Suggestions
Serve the lentil and tomato bake hot, garnished with additional chopped parsley for freshness. It pairs beautifully with a side of crusty bread or a light salad, such as Lee's Carrot Honey Salad, for a vibrant contrast. This dish also makes an excellent filling for wraps or sandwiches, creating a hearty meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the lentil bake in an oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also reheat in the microwave; just cover it to retain moisture and heat in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Lentil And Tomato Bake contains roughly 821 calories, with 13g protein, 134g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (204% of the Daily Value), iron (142% of the Daily Value), and calcium (85% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2584mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the lentil and tomato bake ahead of time. Assemble the dish and store it in the refrigerator, unbaked, for up to 24 hours. When ready to serve, simply bake it according to the instructions. This helps the flavors meld beautifully.
Is this recipe suitable for vegans?
Absolutely! The lentil and tomato bake is a vegan-friendly dish. Just ensure the margarine used is plant-based. This makes it a great option for those following vegan recipes while still being hearty and satisfying.
What can I add to this recipe for extra protein?
To boost the protein content, consider adding cooked quinoa or chickpeas. You could also serve it alongside a side of grilled chicken or fish for those who enjoy meat. This dish is versatile and can accommodate various protein additions to suit your dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).