Lentil and tomato bake

This wholesome lentil and tomato bake is perfect for dinner this weekend. Hearty and delicious, this is a dish the whole family will love.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 4
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Lentil and tomato bake
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 clove garlic, chopped finely
  • 1 (150g) brown onion, chopped
  • 1 medium (120g) carrot, chopped
  • 2 (200g) celery sticks, chopped
  • 1 bay leaf
  • 1 1/2 cup (300g) brown lentils
  • 1 litre (4 cups) vegetable stock
  • 400 gram can cherry tomatoes
  • 400 gram sourdough bread, crust removed and torn into small chunks
  • 1/2 cup (40g) finely grated parmesan cheese


Lentil and tomato bake
  • 1
    Preheat the oven to 180°C (160°C fan-forced).
  • 2
    Heat a large saucepan over a medium heat. Add 1 tablespoon of the oil with garlic, onion, carrot, celery and bay leaf; cook, stirring occasionally, for about 5 minutes or until the onion is golden and the vegetables have softened.
  • 3
    Add the lentils; stir for 1 minute. Stir in the stock and undrained tomatoes. Bring to the boil; reduce heat and simmer, covered, for about 35 minutes or until lentils are tender. Discard the bay leaf; season to taste with freshly ground black pepper.
  • 4
    Spoon the lentil mixture into a 5cm deep 18cm x 25cm baking dish (2.5 litre/10-cup capacity). Put the torn bread and remaining oil into a medium bowl; toss to combine. Cover the lentils with the oiled bread and sprinkle with parmesan. Bake for about 15-20 minutes or until bread and cheese are golden.


Suitable to freeze. Not suitable to microwave.