Roasted Carrot and Red Lentil Bake

Roasted carrots bring sweetness to this soft red lentil bake, while cumin and tomatoes give the filling warmth. A thin cheddar topping turns golden in the oven without hiding the vegetables beneath.

Ingredients

• 500 g carrots, peeled and diced
• 150 g dried red lentils, rinsed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 400 g canned chopped tomatoes
• 300 ml vegetable stock
• 1 tsp ground cumin
• 80 g grated cheddar
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Heat the oven to 200°C. Toss the carrots with 1 tablespoon oil on a baking tray and roast for 20 minutes, turning once.
2. Meanwhile heat the remaining oil in a saucepan. Cook the onion for 6–8 minutes until soft. Add the garlic and cumin and stir for 1 minute.
3. Add the rinsed lentils, chopped tomatoes and stock. Bring to a simmer and cook gently for 15–20 minutes, stirring regularly, until the lentils are soft and the sauce is thick. Add a splash of water only if needed to prevent sticking.
4. Fold the roasted carrots into the lentil mixture. Season with the salt and pepper. Transfer to a 20 cm square baking dish and spread evenly.
5. Scatter the cheddar over the surface. Bake for 15–20 minutes until bubbling at the edges and lightly golden on top.
6. Rest for 10 minutes before spooning into bowls. The filling is soft and thick, not intended to cut into firm slices.
7. Cool leftovers promptly and refrigerate covered for up to three days. Reheat portions until steaming throughout, adding a little water if needed.

Roast the carrots first

Small even dice soften quickly and develop browned edges. Fold them into the lentils only after roasting.

Thicken before baking

The lentils should be tender and the sauce thick enough to mound on a spoon. The final oven time mainly heats the assembled bake and browns the cheese.

Serve by the spoonful

This is a soft vegetable bake. A short rest settles the filling but will not turn it into a firm slice.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest for 10 minutes before spooning into bowls. The filling is soft and thick, not intended to cut into firm slices.

How should I store leftovers?

Cool leftovers promptly and refrigerate covered for up to three days. Reheat portions until steaming throughout, adding a little water if needed.