Name: Mediterranean Lentil & Veggie Bake
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup dried green or brown lentils, rinsed; 2 cups water; 2 tbsp olive oil; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 1 red bell pepper, diced; 1 medium zucchini, diced; 1 medium carrot, diced; 1 cup cherry tomatoes, halved; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp smoked paprika; 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 1/2 cup crumbled feta cheese (optional, for serving); 1/4 cup chopped fresh parsley (for garnish)

Mediterranean Lentil & Veggie Bake

TenderNoodle5877

This Mediterranean Lentil & Veggie Bake is a vibrant, family-friendly dish that brings together hearty lentils, colorful summer vegetables, and aromatic herbs for a comforting, protein-rich meal. The gentle baking melds the flavors and gives a soft, kid-pleasing texture, while an optional sprinkle of feta adds creamy, tangy notes. With California’s summer produce at its peak, this recipe is perfect for a sun-kissed evening meal. Serve with warm pita or crusty bread for a hands-on dinner that’s fun for little ones and satisfying for adults alike.

Ingredients

Instructions

Preheat oven to 375°F (190°C).
Add lentils and water to a medium saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 18-20 minutes until lentils are tender but not mushy. Drain any excess water.
While lentils cook, heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook for 2-3 minutes until softened.
Stir in garlic, red bell pepper, zucchini, and carrot. Sauté for 5-6 minutes until veggies are beginning to soften.
Add cherry tomatoes, oregano, basil, smoked paprika, salt, and black pepper. Cook for another 2 minutes, stirring well.
Fold in the cooked lentils and mix to combine. Taste and adjust seasoning as needed.
If using an oven-safe skillet, spread mixture evenly. If not, transfer everything to a lightly greased 8x8-inch baking dish.
Top with crumbled feta, if using. Bake for 15 minutes until veggies are tender and feta is slightly golden.
Remove from oven, let cool 5 minutes. Sprinkle with fresh parsley before serving.