Mouth Watering: Red Lentil and Tomato Bake

Mouth Watering: Red Lentil and Tomato Bake

This is perfect winter food. My Mum often makes this, but never closely follows a recipe, so each time is different. After a quick lesson from her and making this several times, I have found that even if you do try and follow the recipe it varies quite a lot! Hence the optional breadcrumbs! Also, you can bake this in many ways, I prefer making individual patties, but you can use a tin. This recipe serves 4 and is great served with roast potatoes, steamed broccoli and quince jelly or cranberry sauce.
Ingredients for red lentil and tomato bake recipe
Red lentil and tomato bake
  • Red Lentils – 175g (dried), rinsed
  • Water – 350ml
  • Cheddar Cheese – 120g, grated
  • Onion – x1 (medium sized), finely chopped
  • Lemon – x1, juice only
  • Fresh Parsley – large handful, finely chopped
  • Egg – x1, beaten
  • Salt + Black Pepper – to taste
  • Breadcrumbs – 70g (optional)
  • Beef Tomato – x1, remove ends and slice into 4
  • Put the rinsed lentils into a saucepan with the water. Bring to the boil, then reduce heat, cover and simmer for approx 20 minutes, until the lentils are cooked and all the water is absorbed. Stir occasionally and add a little bit more water if needed to prevent sticking.
  • Pre-heat oven to 180C.
  • When the lentils are cooked, remove them from the heat and add the cheese, onion, lemon and parsley. Then mix in the beaten egg and season with salt and black pepper.
  • The thickness of the lentil mixture will vary depending on how much water boiled off when cooking the lentils. It needs to be thick enough to hold its own shape. If it’s runny I suggest adding breadcrumbs until you get the right consistency. If its already quite solid then leave them out.¬†
  • Divide the mixture into 4 and roughly form patties on a greased baking tray. Place a slice of tomato on top of each one. Alternatively you can cook this in a baking tin and then the consistency of the mixture doesn’t matter. You may need to increase the cooking time slightly and make sure the tin is greased and lined.¬†
  • Bake in pre-heated oven for 35-40 mins, until golden brown.

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