Cheesy Lentil Slice
A wholesome vegetarian bake made with red lentils, fresh vegetables, and oats, topped with melted cheddar and juicy tomato slices. This cheesy lentil slice is rich in plant-based protein, high in fiber, and perfect for a quick dinner, lunchbox filler, or meal prep option.
Equipment
- 1 large saucepan
- 1 medium frying pan
- 1 mixing bowl
- 1 9-inch square baking tin
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 380 g 2 cups red lentils
- 1 litre 4 cups vegetable stock
- 1 tbsp cooking oil
- 1 small leek halved lengthwise and thinly sliced
- 1 small carrot diced finely
- 130 g 1 cup green beans, sliced into 1 cm pieces
- 150 g 1 ½ cups rolled oats
- 2 tsp smoked paprika
- Black pepper to taste
- 150 g 1 ½ cups cheddar cheese, grated
- 1 large tomato sliced
Instructions
- Cooking the Lentils: Place the red lentils into a large saucepan and pour in the vegetable stock. Bring the mixture to a gentle boil over medium heat, then reduce the heat to a steady simmer. Allow the lentils to cook until they are tender, which should take about 15 minutes. Stir regularly, especially towards the end, to ensure the lentils do not stick to the bottom of the pan. The goal is to have lentils that are soft, thick, and have absorbed all the liquid for a creamy base.
- Preparing the Vegetables: While the lentils are simmering, heat the oil in a medium frying pan over medium heat. Add the sliced leek, diced carrot, and chopped green beans. Sauté for approximately 4–5 minutes until the leek softens, the carrots begin to tenderize, and the beans take on a vibrant green hue. Stir occasionally to ensure even cooking and to prevent burning. Once cooked, remove the vegetables from the heat and allow them to cool slightly before combining with the lentils.
- Creating the Lentil Mixture: Transfer the cooked lentils into a large mixing bowl. Add the sautéed vegetables, rolled oats, smoked paprika, and a generous pinch of freshly ground black pepper. Stir thoroughly to combine all the ingredients evenly. Allow the mixture to rest for about 5 minutes so it cools slightly — this makes it easier to incorporate the cheese. Add two-thirds of the grated cheddar and fold it in until well combined, ensuring the mixture has a uniform texture and cheesy flavor.
- Assembling the Slice: Lightly grease a 9-inch square baking tin or line it with parchment paper for easy removal. Spoon the lentil mixture into the prepared tin, pressing it down gently with the back of a spoon or spatula to form an even layer. Smooth the surface so the slice holds together well. Scatter the reserved cheese evenly over the top and arrange the tomato slices attractively across the surface to create a golden, flavorful topping during baking.
- Baking to Perfection: Preheat your oven to 180°C (350°F) or Gas Mark 4. Place the baking tin in the oven and bake for approximately 45 minutes, or until the slice is firm to the touch and the cheese topping is melted and golden brown. If the cheese begins to brown too quickly, cover the tin loosely with foil to prevent burning while allowing the slice to cook through evenly.
- Cooling and Serving: Remove the tin from the oven and allow the lentil slice to rest for a few minutes before serving. For a firmer texture and cleaner slices, allow the dish to cool completely before cutting. Serve warm as a main course alongside salad or vegetables, or cool and slice for a convenient lunchbox option. This slice can also be enjoyed cold or reheated for future meals.
Notes
- Use fresh vegetables for the best flavor and texture, but frozen vegetables can work well in a pinch — just thaw and drain before adding.
- Smoked paprika adds a rich depth to the dish; substitute with sweet paprika if preferred, but the flavor will be milder.
- For a smoother texture, cook the lentils until fully tender and mash slightly before mixing.
- Adjust seasoning to taste — a pinch of salt can enhance the flavors if needed.
- This recipe works well with a variety of cheeses, though cheddar gives the best melty texture and flavor.
