Cheese, Bean, and Lentil Bake
Cheese, Bean, and Lentil Bake

Ingredients

Method

  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • 1 chopped carrot
  • 1 chopped zucchini
  • 2 crushed garlic cloves
  • ½ tsp chilli flakes
  • ½ tsp oregano
  • 100g brown basmati rice
  • 500ml veg stock
  • 2 x tins of chopped tomatoes
  • 1 x tin of mixed beans, drained
  • 1 x tin of lentils, drained
  • 2 tbsp sun-dried tomato purée
  • 150g grated cheddar
  • 2 tbsp breadcrumbs
  • Salt and pepper
  • Preheat the oven to 190C. Gently fry the onion, carrot, and celery in a large saucepan for 10 mins to soften, then add the zucchini, garlic, oregano and chilli, and cook for 3 mins more. Stir in the rice, season well, and pour in half the stock and a tin of tomatoes. Simmer for 15 mins, then add the remaining stock and tomatoes, along with the beans, lentils, and tomato purée. Cook for 5 mins, and season to taste.
  • Stir in 100g of cheese and pour the whole lot into an ovenproof dish. Scatter the remaining cheese and breadcrumbs on top, then bake in the oven for 30 mins. Leave to stand for 5 mins, then serve with steamed greens.
1 hr
4 serving
This recipe pairs perfectly with the El Abuelo Alicante Bouschet 2019 from Almansa, Spain.

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