Lentil and Mozzarella bake!




Is it very obvious that this is a “I have not been food shopping yet, so let me see what is in the cupboard” bake?

I used mozzarella this time but will probably use mature cheddar next time, because that is what I usually have in the fridge. So basically use what you have and don’t let the list of ingredients put you off, just substitute away!


1 glug of olive oil

2 small onions or 1 large one

2 sweet potatoes

1 large white potato or 2 small ones

2 large or 3 medium carrots

handful of frozen peas

handful of frozen sweetcorn

150g of red lentils

1 teaspoon of dried Italian herbs

1 teaspoon dried basil

1 can of tinned tomatoes

1 tablespoon of tomato puree

1 litre of vegetable stock

250g grated mozzarella

4 slices of bread made into bread crumbs


1.Saute the onions in the glug of olive oil until translucent

2. Add the potatoes, carrots, sweetcorn, peas, lentils and herbs to the onion mixture and saute for five minutes

3. Add the tomatoes, tomato puree and vegetable stock to the pan and bring it all to the boil

4. Pre heat the oven to 180c

5. Simmer the contents of the pan for about 20 minutes

6. Transfer to an oblong casserole dish and add the bread crumbs and cheese

7. Pop in into the oven for about 20 – 25 minutes

8. Enjoy!