Layered Mediterranean Lentil Bake

A deeply satisfying and colorful casserole featuring layers of protein-packed lentils, fluffy quinoa, and sun-dried tomatoes, baked to perfection with a hint of Mediterranean flair.

• Prep: 25 min
• Cook: 50 min
• Total: 1 hr 15 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $2.77/serving

Dietary

• High-Fiber
• High-Protein
• Vegan
• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian

Tags

• bake
• healthy
• comfort food
• savory
• rich
• one-pot

Ingredients

• 1 cup brown lentils (uncooked)
• 0.75 cup quinoa (uncooked)
• 2.5 cup vegetable broth
• 1 can crushed tomatoes
• 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 1 zucchini (medium, shredded)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 2 tablespoon fresh mint or parsley (chopped)

Instructions

1. Preheat oven to 375°F (190°C).
2. Rinse the brown lentils thoroughly. In a medium saucepan, combine the rinsed lentils with 2 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender but still slightly firm. Drain any excess liquid.
3. While lentils cook, cook the quinoa: combine 3/4 cup quinoa with 1 1/2 cups water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
4. In a large skillet, heat olive oil over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Add minced garlic, dried oregano, and dried basil, cooking for 1 minute until fragrant.
5. Stir in the crushed tomatoes, sun-dried tomatoes, and shredded zucchini. Simmer for 5-7 minutes.
6. In a 9x13 inch baking dish, spread half of the cooked quinoa on the bottom. Top with half of the lentil mixture, then half of the tomato sauce mixture.
7. Repeat the layers: remaining quinoa, then remaining lentils, and finally the rest of the tomato sauce. Season evenly with salt and black pepper.
8. Bake for 20-25 minutes, or until heated through and bubbling. If desired, garnish with fresh mint or parsley before serving.

Notes

This bake is even more flavorful the next day, making it perfect for meal prepping. Enjoy with a simple green salad for added freshness.

Nutrition (per serving)

• Calories: 491
• Protein: 21.1 g
• Carbohydrates: 79.4 g
• Fat: 11.3 g
• Fiber: 13.2 g
• Sodium: 1511 mg
• Saturated Fat: 1 g
• Sugar: 18.7 g