Mediterranean Vegetable and Lentil Bake

• dry green lentils (rinsed and picked over) 1 cup
• water (for cooking lentils) 3 cups
• extra-virgin olive oil (divided) 2 tbsp
• red onion (diced) 1 medium
• garlic (minced) 3 cloves
• zucchini (cut into 1 cm cubes) 1 medium
• eggplant (cut into 1 cm cubes) 1 small
• bell pepper (seeded and diced) 1 medium
• chopped tomatoes (14 oz or about 400 g) 1 can
• dried oregano 1 tsp
• ground cumin 0.5 tsp
• salt (or to taste) 0.5 tsp
• black pepper (freshly ground) 0.25 tsp
• feta cheese (crumbled) 0.5 cup
• fresh parsley (chopped) Optional 2 tbsp
• lemon juice (for serving) Optional 1 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish with a little olive oil.

02

Step 2

Place the rinsed lentils and water in a saucepan. Bring to a boil, then reduce the heat and simmer for 18 to 25 minutes until just tender. Drain well.

03

Step 3

While the lentils cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened.

04

Step 4

Stir in the garlic, zucchini, eggplant, and bell pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables begin to soften.

05

Step 5

Add the chopped tomatoes, oregano, cumin, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.

06

Step 6

Fold the cooked lentils into the vegetable mixture and transfer everything to the prepared baking dish. Spread it into an even layer.

07

Step 7

Drizzle the remaining olive oil over the mixture and scatter the crumbled feta across the top.

08

Step 8

Bake uncovered for 20 to 25 minutes, until the vegetables are tender and the edges are bubbling.

09

Step 9

Let the bake stand for 5 minutes. Scatter over the parsley and add a little lemon juice before serving, if desired.

Kitchen notes