Vege Lentil Bake

 I heard this recipe shared on Radio New Zealand in the winter of 2024, while I was driving somewhere. It sounded great, so when I got home I tracked it down and eventually we made it.

A Julie Biuso recipe called "Lentil Pie with Puffy Cheese Sauce". To be honest that's not the most inspiring name for such a delicious dish. And the cheese sauce isn't overly puffy. But I tell you what- it is so worth making.

I have discovered that there's loads of flexibility in this bake so just use what you have and go by your own taste and preferences.

Start with the vegetable base as in Julie's recipe:

• 2 Tbsp olive oil
• 1 large onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 1 tsp chopped rosemary
• ¼ tsp fennel seed
• ½ tsp ground cumin
• 350g (3) carrots, peeled and grated
• 350g (3) zucchini trimmed and grated
• Salt
• Freshly ground black pepper to taste
• 1 Tbsp standard flour
• 1 x 400g can lentils, drained
• 1 Tbsp tomato concentrate
• 1 Tbsp red wine vinegar
• 1 x 400g can cherry tomatoes in sauce (Mutti band)

And here's my alternative to the onion & garlic:

In a large pot saute:

2 leeks and a whole pile of onion weed

Other vege options: mushrooms, watercress, wild greens, spinach, red pepper, sweet corn and anything else you think might work.

Left-over chicken is also good.

Basic method is to saute all the first lot of ingredients, simmer until tender.

Then add the rest & gently fold together.

Pour in to a greased dish or two smaller ones.

The sauce part:

• 45g (3 Tbsp) butter
• 4 level Tbsp standard flour
• 400ml milk
• Salt
• Freshly grated nutmeg
• Freshly ground white pepper
• ¾ cup grated vintage cheddar cheese
• 1 medium (size 6) free-range egg
• 
  

 My additions: a dsp of whole grain mustard, a dsp of Ajva, much less cheese, possibly a little parmesan over the top. I used black pepper in the sauce too. This gives a bit more flavour.

Pour the sauce over the top of the vegetable base.

I gave the top a sprinkle of my own dried herb mix of rosemary, sage and thyme & a little paprika.

Bake for around 40 minutes in a moderate oven.

This was our last version of veges cooking.

Then with the addition of the lentils and the cherry tomatoes.

Such a light yet super tasty and satisfying dish that also keeps and reheats really well.

If I've been a bit confusing you can see the original recipe just here.

Catherine X