This wholesome dish has just enough cheese to make it decadent but enough plant-based protein and nutrient-rich vegetables provide a healthy-but-filling reset whenever your body needs it.
Depending on where a person calls home, the New Year may be ushered in with black-eyed peas, pickled herring, or pork and sauerkraut. But while the holiday meal might differ from region to region, the conversation everywhere will likely include at least a brief mention of losing weight or exercising more.
So why do we make New Year’s resolutions anyway? (Perhaps the better question is why we make resolutions when we tend not to keep them!)
I read recently that New Year’s resolutions can be traced back 4,000 years to the ancient Babylonians. For those who need a refresher as I did, my younger son informed me that the city of Babylon was located south of Baghdad in modern-day Iraq. In those days, resolutions were externally focused – usually made to the gods – but modern day resolutions trend towards self-improvement. Not surprisingly, losing weight and exercising more usually top the list.
Various polls offer a range of discouraging numbers, but we need only observe the drop in attendance at our local gyms after the initial January surge to know that good intentions can be really hard to keep.
Several years ago, a nutritionist friend of mine shared a piece of advice that I thought would be helpful as we wrestle with what, if anything, to change in the weeks and months ahead. It was the following quote from a book by Leo Babauta called The Power of Less:
“Research has shown that when people try to change a single behavior at a time, the likelihood that they’ll retain that habit for a year or more is better than 80 percent. When they try to tackle two behaviors at once, their chances of success are less than 35 percent. When they try for three behaviors or more, their success rate plummets to less than 5 percent.”
So while the desire for a fresh start is logical as we usher in a new year, it seems that less may truly be more. I also thought it might be fun to consider resolutions that aren’t tied into how we look but that may actually improve how we feel. Through an informal poll, I received a variety of answers–some serious, some funny–but all a refreshing change of pace from the typical resolutions.
- Read more books
- Don’t send a text to someone sitting in the next room…or the same room
- Separate colors from whites when doing laundry
- Recycle more
- Do a crossword puzzle every day
- Be on time
- Schedule more family dinners
- Buy a different vegetable every week—and eat it
- Don’t make any resolutions
- Find a reason to be grateful every day
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I first served this veggie-rich, meatless meal many years ago when I was craving a dietary detox after weeks of holiday indulging. I anticipated that it would bring protests from the troops, but it was greeted with positive reviews.
Soon after, a friend mentioned that she had never in her forty-plus years eaten a lentil. When she heard that my two boys liked this recipe, she figured it was time to try. Not only does she now make this wholesome dish regularly, she reported that it was her family’s pick for their final meal prior to a kitchen renovation project.
Who would have guessed?
I love the vibrant colors in this all-in-one meal. Tomatoes and cheese are added near the end, and a sprinkle of fresh herbs – or even kale “crumbs” from when you chopped it – will add a little extra glamour to the finished dish.
Allowing most of the lentils to sink to the bottom of the baking dish when you transfer everything from the mixing bowl allows the lentils to bind with the egg mixture and become meaty and satisfying.
- 1 cup dry lentils, rinsed (I prefer brown lentils in this recipe)
- 1 medium head (not more than 2 pounds) cauliflower, cored and chopped into bite-size florets
- 8 ounces mushrooms, halved or quartered depending on size
- 2 cups lightly packed kale leaves, chopped
- 1 small onion, peeled and coarsely chopped
- 3 eggs, lightly beaten
- 2 tablespoons milk
- 1/2 teaspoon dried thyme leaves (or 1/4 teaspoon if using ground thyme)
- Kosher salt and freshly ground pepper, to taste (I use about 3/4 and 1/4 teaspoon, respectively)
- 1 large tomato, sliced and halved (or 1/2 – 3/4 cup grape tomatoes, halved)
- 1 cup grated sharp cheddar cheese
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Bring approximately 4 cups of water to a boil in a medium pot. Add the lentils, cover the pot, and reduce the heat to maintain a gentle simmer. Cook for 20 minutes, give or take, or until the lentils are tender. (I like to keep just a little “bite” to them. Taste early, as some varieties will cook faster, and remove from the heat when the lentils are cooked to your liking.) Drain well. Tip: The lentils may be prepared in advance and refrigerated.
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Preheat the oven to 400 degrees F, and grease a 9×13 or similar 3-quart baking dish.
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In a small bowl, whisk together the eggs, milk, thyme, salt and pepper.
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In a very large bowl, combine the lentils with all of the vegetables except for the tomato. Do not mix in the cheese either.
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Pour the egg mixture over the veggie mixture, and toss until evenly coated.
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Spread the mixture evenly into the prepared baking dish. I find it easiest to use my hands and allow most of the lentils to settle to the bottom. This way, they will bind with the egg mixture and form a tasty bottom layer.
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Bake for 20-25 minutes or until the veggies are becoming tender but still crisp. Remove from the oven, top with the tomato, and sprinkle evenly with the cheese.
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Return to the oven for another 10 to 15 minutes, or until the veggies are tender and the cheese is melted. All ovens vary but, in my oven, 20 minutes followed by 10 minutes yields vegetables that are lightly golden yet still crisp-tender.
- *For more flavorful lentils, you may also wish to add 2 teaspoons of kosher salt to the cooking water once it comes to a boil. Most of this will be drained off, but it will add an extra level of seasoning to the dish.
Surprised by some of the views, this was absolutely delicious 🙂
So glad you enjoy this as much as I do, Mel. Thanks for your comment!
Found this in a Google search for lentils and veggies (going low-to-no carb is killing me with its limits) and tried it, but it was not successful. The veggies steamed rather than roasted, and there is not nearly enough seasoning for me, even after adding garlic and red pepper flakes to the egg mixturr and doubling the dried herbs. I added more salt after the fact, as well as some hot sauce, and it was somewhat palatable. It just felt very flat, and I’m shocked at the comments for dryness since mine was a pile of wet veggies. I do like the idea, though, and the tomatoes and cheese were tasty. Maybe next time I’ll try it in layers: roast the veggies first separately, cook the lentils and eggs, and then layer on the veggies when the tomatoes and cheese go on.
Thank you for taking a moment to share your feedback, John, and I’m sorry this wasn’t a success for you. A couple of thoughts as to why you ended up with so much moisture… Were your vegetables wet from washing, by chance, or was your baking dish deeper and narrower than a typical 9×13 pan? As for the flavor falling flat, because the ingredients are relatively simple, I do find it important to add sufficient salt along with the cheese. Additional herbs and spices could absolutely be added. Again, I am sorry this fell short and would be happy to troubleshoot further if that would be helpful.
Anyway to get rid of the egg
The eggs and small amount of milk serve as a binder while providing a little extra flavor. You could omit it, realizing that the main difference will be that you won’t get a layer of lentils that sort of stick together (and that’s meant in a good way!) at the bottom. As a replacement, you could stir in more cheese as opposed to using it simply as a topping. Or experiment with another thick or creamy sauce that you enjoy. I hope that provide some helpful ideas.
Do you have nutritional information?
Hi Daphne, I don’t regularly calculate these numbers, for several reasons including that I often give a lot of choices within the framework of my recipes and I focus on quality ingredients and overall balance. I’m including the link to an online calculator that I have used on occasion and have found it to be one of the more user-friendly options: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076.
This is my absolute favorite dinner! I love garlic, so I always add a lot of (mashed) cloves of it. The day I first made this recipe, we ate it for dinner and then both breakfast and lunch the next day. Delicious.
I love it! And your garlicky spin sounds delicious!
Was looking forward to making this as it looks delicious in the photos … nice and colourful and fresh looking… however…. it just didn’t work for me… much too dry and my husband mentioned something about cardboard! We ate it so as to not waste the good ingredients and a side salad with a nice olive oil and vinegar dressing made it palatable … however will definitely not make again… so am still on the search for a good veg lentil bake…
Hi Kate, I’m sorry this didn’t work for you. I was trying to think what may have gone awry, as I’ve made this dish many times and it’s never been dry. Did you cook the lentils completely before baking by chance? And you used the eggs? I’d love to get to the bottom of it!
I felt exactly the same way that Kate P did after trying this recipe. The lentils were properly cooked and eggs used, but it was very dry. I wish I had added a lot more tomato because that gave it a little moisture.
Hi JS, Based on the similar assessments from you and Kate P, I’m wondering if I didn’t set expectations properly. The casserole isn’t as creamy and wet, so to speak, as many traditional casseroles. The eggs and small amount of milk act more as a binder and protein addition, while the cheese adds flavor and a hint of decadence. I think of it as a great way to add protein to and make a complete meal of roasted vegetables. Either way, I am sorry this wasn’t a favorite and do appreciate your feedback.
Instead of salted water I cooked lentils in veggie broth
Great idea!
I made this tonight with black beans as you had previously recommended to me and it was delicious…a very good combination of flavors! I used a 15.5 ounce can of the Goya brand of black beans labeled low sodium. I rinsed and drained them. The amount of beans was just right. I also used baby bella mushrooms instead of white ones.
I have never used kosher salt, so I just used regular salt. But since I think kosher salt is a coarse ground salt, I lowered the amount of regular salt (which is fine ground) to be between a ¼ teaspoon and a ½ teaspoon instead of the ¾ called for in the recipe.
Next time I make this, I might add an additional vegetable, maybe a handful of sliced carrots or parsnips. I also thought that maybe a small sprinkling of capers might be interesting.
My husband and I ate half of it tonight and will have the other half tomorrow, so for us, it made four generous main portions. If we had it as a side dish, I’d get more servings out of it.
In my oven, I baked it for 20 minutes, added the tomatoes and cheese and baked it for 12 more. Vegetables were tender crisp…just right.
Thank you for this recipe, and I hope others are making and enjoying it as much as we did!
Thank you very much for the feedback, Laura. I’m so glad this went over well and think the black beans would be perfect for those who don’t like lentils or prefer a quicker option…plus it’s always nice to have variety! Hope you enjoy the leftovers just as much!
Made this tonight for a Rose Bowl party. It turned out better than the game! Loved using a very sharp cheddar… may try with feta next time.
It was a heartbreaker of a game! Thankfully the meal was a hit!
I tried this out to take to a party hosted by a vegetarian friend and I loved it. I am making it for dinner again tomorrow. BTW, my husband thought it was awesome too. I am going to peruse your page often!
So glad this was a success and hope you find lots more to recipes to try!
This is really good. I add a bit of cumin to the egg and do some of the baking covered. I have been known to have it for breakfast.
Cumin sounds like a great addition, and I love that you’ve had this for breakfast!
This looks amazing. Just wondering if you’ve ever tried freezing?
Thanks, Kristie! We really love this recipe although I have never frozen it. I always enjoy any leftovers for lunch, but perhaps someone else will mention if they’ve tried.
Thanks Ann! Will give freezing a go and let you know how it turns out.
Tried this for the first time today and it was very good! Felt a bit nostalgic while I was making it, as I used my mom’s vintage Pyrex and Fire King mixing bowls. The Pyrex bowl is as old as I am! I also tried your Roasted Chickpeas recipe, and loved them, as well!
I remember those bowls from my mother and grandmother’s kitchens, Natalie. Love them! And I’m glad you enjoyed both recipes!
This looks scrumptious. I am going to try it as soon as the snow is done and I can get out to get a couple of ingredients. This will be a dish that keeps on giving as you can vary the vegetables and seasonings. The lentils, eggs and cheese will always provide the protein foundation. Great good stuff! Thanks.
Thank you, Jean. This has been quite a winter, that’s for sure! I hope you are able to get out soon and that you enjoy this recipe many times over!
Just made this. It tastes as amazing as it smelled while cooking!
I made this last night and substituted roasted sweet potatoes for the mushrooms–it was SO good!!
Sweet potatoes would be fabulous in this recipe, Julia…love the swap and so glad you enjoyed!
OH yes please…going to make this one on Sunday thank you , that’s dinner sorted 🙂 Your recipes are such a delight to make and so delicious xoxo
Oh, Beverley, you just made my day! Thank you for the thoughtful comment and I hope you enjoy. Sending best wishes and a big hug across the ocean!
This is unbelievably flavorful. I had to keep looking back to remind myself that there is no oil or butter in the recipe — so good!
I am thrilled you enjoyed. I, too, was pleasantly surprised by just how delicious and satisfying it was!
This is a very healthy dish. I’ll try for my son.
I hope he enjoys! I am happy to report that my boys like it!
Ok, so I took Nom Eat Nom’s coconut oil and egg combo with the lentils, added red pepper, onion and kale, then topped with leftover mashed potatoes and gruyere cheese and baked. Yum! Thanks for the inspiration! ~Stacy, Humble Spoon
…And thank you for sharing your delicious adaptations, Stacy! Love the mashed potato idea: ) One of my favorite things about this recipe is how versatile it is, and your comment is a testament to that!