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

Ingredients

Method

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 sticks of celery, finely chopped
  • 1 carrot, finely chopped
  • 1 zucchini, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 tsp chilli flakes
  • 1⁄2 tsp dried oregano
  • 100g brown rice
  • 500ml veg stock
  • 2 x 400g tin of tomatoes
  • 400g tin of beans, drained
  • 400g tin of lentils, drained
  • 2 tbsp tomato puree
  • 150g mature cheddar, grated
  • 2 tbsp breadcrumbs
  • Salt and pepper
  • Preheat the oven to 190C. In a large saucepan, add the oil, the onion, celery, and carrot, and gently cook for 7-10 minutes to soften. Add the garlic, oregano, chilli, and zucchini, and cook for a further 3 minutes.
  • Pour in the rice, season well, and add half the stock and one tin of tomatoes. Simmer gently for 15 minutes, allowing the rice to absorb most of the stock, then add the rest of the stock and tomatoes, the lentils, beans, and tomato puree. Cook for another 5 minutes.
  • Stir in 100g of grated cheddar, and pour the whole lot into a roasting dish. Top with the remaining cheese and breadcrumbs, and bake for 30 minutes. Serve with steamed kale.
1 hour
4 serving
This recipe pairs perfectly with the Spinifex 'Esprit' Grenache Blend 2013 from Barossa Valley, Australia.

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