Serves 4; 280 cal/serv OR 3 at 2x 400 cal/serv (2x 35%)and 1x 300 (30%)
in [ ] 2x dinner (2x 28%)/2x lunch servings (2x 21%) (400/300 cal) MFP
[93] 75g red lentils
[62] 50g white rice
[7.5] 6 g Better Than Bouillon
[400g] ~300-350 g water
[1.2] 1tbsp oil
1/2 onion, diced
2 cloves garlic, minced
100g mushrooms, diced (30 cal)
1 carrot, grated
1/2tsp dried sage
1/2tsp paprika
1/2tsp chili powder
[62] 50g cashews, roughly chopped
2 large tomatoes, sliced
[62] 50g grated cheddar cheese
Boil the lentils and rice (maybe could do veggies too) for 10-15 minutes in the vegetable stock, stirring occasionally, especially during the last 5 minutes to ensure they do not stick to the bottom of the pan. Once they are cooked, do not drain the water, but instead, continue stirrinng over the heat until enough water has boiled off for the mixture to resemble thick porridge.
Meanwhile, heat the oil in a frying pan and cook the onion, garlic, mushrooms and grated carrot for 10 minutes. Add the sage, paprika and chilli powder.
Add the cooked vegetables and the chopped cashews to the lentils, and mix well.
Heat the oven to 375°F.
Layer the sliced tomatoes in the bottom of a baking dish (it does not matter if they overlap), and then top with half of the lentil mixture. Add a layer of grated cheese, and then the remaining lentil mixture. Press out the mixture to the edge of the dish, and smooth the surface. Bake for 20-25 minutes, until a slight crust forms on top.
https://www.easycheesyvegetarian.com/very-veggie-lentil-bake/