Red Lentil & Veggie Bake

Red Veggie Bake 8

In the market for something warm & comforting? What about healthy & low calorie? Oh, & did I mention delicious?

This red lentil & veggie bake is seriously tasty, perfect to take in a box to the office for lunch & is so tasty you’ll forget how low in calories it is!

What you’ll need:
1 tsp olive oil
1 large onion, peeled & finely chopped
1 garlic clove, peeled & finely chopped
1/2 cup lentils
2 1/2 cups vegetable stock
4 red capsicums, chopped
1 large  apple, peeled, cored, & chopped
2 teaspoons dried basil
1/4 cup white wine
400g canned chopped tomatoes
30g shredded cheddar cheese
10g shredded parmesan cheese

Red Veggie Bake 1

First of all, preheat the oven to 180 degrees Celsius. Heat the olive oil in a large saucepan & saute the onion & garlic.

Red Veggie Bake 2

Add in the lentils & stir then add the vegetable stock. Bring to a boil & then let it simmer for 25 minutes. You can chop up your capsicum & apples while you’re simmering.

Red Veggie Bake 3

Add in the apples, capsicums, dried herbs, white wine & canned tomatoes.

Red Veggie Bake 4

Mix everything up really well in the saucepan before transferring to an oven dish. Sprinkle the two cheeses over the top.

Red Veggie Bake 6

Bake it for around 30-40 minutes then let it cool a little bit if you’re saving portions for later. If you’re eating it now then serve immediately. It makes four nice, large portions & at only 233 calories per serve you’re doing seriously well at lunchtime!

Red Veggie Bake 7

Look at all that gooey cheesiness! ^^ Yum!

xoxo Lucy new