Roasted Carrot and Red Lentil Bake (Print version)
Roasted carrots bring sweetness to this soft red lentil bake, while cumin and tomatoes give the filling warmth.
# Ingredients:
Ingredients
01 -
500 g carrots, peeled and diced
02 -
150 g dried red lentils, rinsed
03 -
1 onion, finely chopped
04 -
2 garlic cloves, minced
05 -
2 tbsp olive oil
06 -
400 g canned chopped tomatoes
07 -
300 ml vegetable stock
08 -
1 tsp ground cumin
09 -
80 g grated cheddar
10 -
¼ tsp salt
11 -
¼ tsp black pepper
# Instructions:
01 -
Heat the oven to 200°C. Toss the carrots with 1 tablespoon oil on a baking tray and roast for 20 minutes, turning once.
02 -
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.
03 -
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.
04 -
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.
05 -
Scatter the cheddar over the surface. Bake for 15–20 minutes until bubbling at the edges and lightly golden on top.
06 -
Rest for 10 minutes before spooning into bowls. The filling is soft and thick, not intended to cut into firm slices.
07 -
Cool leftovers promptly and refrigerate covered for up to three days. Reheat portions until steaming throughout, adding a little water if needed.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.