Mediterranean Lentil Bake
Mediterranean Lentil Bake
Small Cube Blade
Time: Prep 10 min | Cook 30 min | Total 40 min
★ ★ ★ ★ ☆ 4.5/5
Bite-sized Recipe
Cube zucchini and tomatoes with the Small Cube Blade, then bake with lentils and feta for a hearty vegetarian dinner.
Intro
This comforting lentil bake is full of Mediterranean flavors and protein—easy to assemble and satisfying for meat-free nights.
What You’ll Need
1 cup cooked lentils
½ zucchini, cubed
1 tomato, cubed
¼ red onion, cubed
¼ cup crumbled feta
1 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Blades to Use
Prep Tip
Use the Small Cube Blade for even veggie layers. Store in the fridge for 4 days. Reheat in oven or microwave.
Instructions
Step 1
Cube zucchini, tomato, and onion with the Small Cube Blade
Step 2
Mix veggies with lentils, olive oil, oregano, salt, and pepper
Step 3
Pour mixture into a baking dish and top with feta
Step 4
Bake at 180°C (350°F) for 25–30 minutes
Step 5
Cool slightly and portion into containers
For Extra Bite
Serve with lemon yogurt sauce or pita chips
Nutrition per Serving
Calories: 390
Protein: 21 g
Carbohydrates: 33 g
Fat: 18 g
Fiber: 9 g
Sugar: 7 g
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