Lentil and Vegetable Bake

A simple way to turn lentils and a pile of vegetables into one warm, sliceable dinner. It is also very forgiving: use what you have, cook it down a little, mix everything together, and bake.

What You Need

Ingredients

Vegetables

• 2–3 carrots, sliced

• 2–3 celery stalks, chopped

• 1 onion, diced

• 1 head broccoli, chopped

• 8 oz mushrooms, sliced (optional)

Lentils

• 2 cans lentils, drained and rinsed

Binder

• 2 eggs

• ½ cup breadcrumbs

• 2–3 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 1 tablespoon soy sauce

Seasonings

• Garlic, to taste

• Black pepper, to taste

• Italian seasoning, to taste

• Smoked paprika, to taste

How to Make It

1. Cook the Vegetables

Preheat the oven to 375°F. Lightly grease a baking dish.

In a large skillet over medium heat, cook the onion, celery, carrots, broccoli, and mushrooms until they begin to soften. You do not need them completely tender. The goal is to soften them slightly and cook off some of their moisture before they go into the baking dish.

2. Add the Lentils

Stir in the drained lentils and cook for another minute or two. Remove from the heat and let the mixture cool slightly.

3. Make the Binder

In a separate bowl, whisk together the eggs, breadcrumbs, ketchup, Worcestershire sauce, soy sauce, garlic, black pepper, Italian seasoning, and smoked paprika until combined.

4. Combine and Bake

Pour the binder over the lentil and vegetable mixture. Stir well until everything is evenly coated. Transfer to the prepared baking dish and press it down into an even layer.

Bake uncovered for 35 to 40 minutes, until the top is set and lightly golden. Let it rest for 5 minutes before slicing and serving.

Jillian Guralski, MBA, MS, RDN, LDN is a Registered Dietitian and nutrition educator with more than 15 years of experience. She created The Jillian Method to make food, cooking, and everyday health habits feel more practical, flexible, and easier to live with.