MeatlessMonday: Pumpkin & Lentils Cheesy Bake

Mummy’s Fast & Easy

Happy Meatless Monday!

The recipe of the day is Cheesy Pumpkin Bake with Brown Lentils!
It is simple and quick to make, if you have the lentils and pumpkin cooked in advance. It only takes a few minutes, literally. What I did was to cook the lentils  and pumpkin the previous day, stored them in the fridge and then made the bake on the next day. All you have to do is to put a pot with lentils, onions, garlic and some spices on the hob and then a baking tray with sliced pumpkin in the oven!
To finish this delicious bake I added some cubed Red Leicester cheese which I absolutely love!

Here’s what you need.
Mummy’s Fast & Easy

  • 400g/1lb pumpkin, cooked (I baked mine but boiled is fine, too)
  • 300g/10oz brown lentils, cooked (I cooked mine in a pot with onion and garlic)
  • 200g/7oz Red Leicester cheese, cut in small cubes
  • 3tbsp breadcrumbs
  • 2tbsp olive oil
  • salt and pepper

Mummy’s Fast & Easy

  1. Preheat the oven to 200°/392°.
  2. Blend the lentils slightly, throw half of the cheese cubes in, drizzle the olive oil and place the mixture in a greased baking tray. season with salt and pepper to taste.
  3. Mash the pumpkin, add the rest of the cheese cubes and cover the lentils. Sprinkle the breadcrumbs on top.
  4. Cook in the oven for about 15 minutes or until the cheese is melted.

Mummy’s Fast & Easy

Tip: Why not get creative, use a smaller baking dish and make this bake in multiple layers – lentils, pumpkin, lentils, pumpkin! It’ll be more like pumpkin lasagna! Mmm…

Mummy’s Fast & Easy
Mummy’s Fast & Easy

0 thoughts on “MeatlessMonday: Pumpkin & Lentils Cheesy Bake”

Leave a Reply

Your email address will not be published. Required fields are marked *