Miriam Szokovski
This is a great option for a dairy dinner that’s not pasta-based. It’s hearty, filling and slices nicely.
I like to serve it with a crisp fresh salad. A bowl of soup would also be a good accompaniment.
Hearty Cheesy Red Lentil Bake | Dairy
Yield: One Pie
1 onion, diced
1 cup shredded carrot (approximately 1 large or 2 regular carrots)
1 celery stalk, finely diced
2-3 tablespoons neutral oil
3 cloves garlic, crushed
1 cup red lentils
3 cups vegetable stock
1 cup shredded cheese of your choice plus more for sprinkling on top
½ cup breadcrumbs, plain or seasoned
Salt
Preheat the oven to 350 degrees F.
Line a round 8½-inch baking tin with parchment paper.
Rinse your lentils and set them aside.
Use a pot or deep frying pan. Sauté the onion, carrot and celery in the oil for 5-10 minutes with a generous sprinkle of salt. Add the garlic and sauté it for 30-60 seconds until fragrant. Be careful not to let it burn.
Add the lentils and ½ cup of vegetable stock. Cook until the stock is fully absorbed. Repeat in half-cup increments until the stock is fully absorbed and the lentils are cooked (but not mushy). This should take about 20 minutes.
Taste and add salt as desired (but remember, you will still be adding cheese and breadcrumbs, both of which can be salty).
Quickly mix in 1 cup of shredded cheese until fully melted and then the breadcrumbs. The mixture should be quite thick.
Spoon the mixture into the parchment paper-lined baking tin. Smooth it down evenly.
Sprinkle more shredded cheese over the top.
If you’re using a foil baking pan, place it on an aluminum baking sheet to help it cook more evenly.
Bake at 350 degrees F for 30 minutes. Remove it from the oven and wait 15-20 minutes before cutting into it, to give it time to firm up. Cut it into wedges and serve it warm.
Miriam Szokovski is a writer, editor and member of the Chabad.org editorial team.
