Cheesy Lentil Bake

An easy meatless meal that's pleasantly spiced, packed with protein and fibre!

Ingredients:

1-2 tbsps vegetable oil

2 carrots, peeled and shredded

1 onion, finely chopped

1 cup dried red or green lentils

3 cups vegetable broth, heated

1 cup shredded cheddar, divided

1/3 cup Panko crumbs

1 tsp ground cumin

1/2 tsp turmeric

1 tsp allspice

salt and pepper to taste

Heat oil to medium high in a large skillet. Cook carrot and onion 5-6 minutes then add the lentils. Add about 1/2 cup hot broth and bring to a boil. Continue adding broth, about 1/2 cup at a time as you would for risotto, only adding more broth once absorbed. Add seasonings and stir regularly. The lentils should be cooked in about 15 minutes.

Preheat oven to 350°F.

Add 1/2 cup cheese and the Panko to the skillet and stir just until cheese starts to melt. Line an 8" pie plate with parchment paper and firmly press the mixture into the plate. Sprinkle the rest of the cheese on top.

Bake for 30 minutes. Remove from oven and let cool 10-15 minutes before lifting pie out of the pan and slicing.

Serves 4

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