067 / 75 · Make Once, Eat Again

Red Lentil Cottage Cheese Vegetable Bake

4 vegetable-bake meals, each one-quarter of the complete dish · Active 40 min · Total 1 hr 55 min

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Red lentils need to be cooked before they go into this cottage-cheese bake. That first stage removes the risk of finding hard dry lentils under a browned top. Carrot and spinach are softened separately, then folded into the lentils with tomatoes, cheese and eggs. The result is a spoonable four-portion bake with a modest cheddar crust, rather than a firm loaf that should be sliced like bread.

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Original hand-drawn illustration of red lentil cottage cheese vegetable bake.

Let the lentils soften first

Ordinary split red lentils usually lose their shape as they cook. That softness is useful here: it gives the bake substance without needing a layer of pasta. Check the packet for its full simmer time and taste a cooled lentil for a chalky center before draining. A fine sieve keeps the small pieces from escaping. The nutrition ledger starts with dry lentils, so a bowl of cooked lentils of the same weight would not provide the same quantity.

Keep vegetable water under control

Chop the carrot into small pieces so it becomes tender in the skillet. Add spinach in batches, then let excess moisture evaporate rather than transferring a puddle to the baking dish. Canned crushed tomatoes supply the intended sauce. Stir the cottage cheese before weighing it, retaining its normal curds and liquid; there is no need to drain it aggressively. Let the hot lentils and vegetables cool briefly before mixing in eggs, so the eggs stay distributed rather than turning into little scrambled strands.

Serve it with a spoon

The filling stays moist and can settle after serving. That is different from an undercooked center: use a thermometer to check the 165°F/74°C casserole endpoint. Divide the complete dish into four equal portions, sharing the cheese topping as well as the filling. If making meals ahead, move portions into shallow containers after the short resting stage. A deep ceramic dish holds heat for a long time and is an awkward cooling container. Keep later portions cold and reheat only the amount needed.

Ingredients

  • 1 cup dry split red lentils, rinsed (200 g)
  • 2 1/2 cups water for lentils (600 ml), plus a little more if their packet requires
  • 1 3/4 cups plain 2% cottage cheese, stirred (400 g)
  • 2 large eggs (100 g edible contents)
  • 2 large carrots, finely diced (200 g prepared)
  • About 5 cups fresh spinach, washed and chopped (160 g)
  • 1 medium onion, finely chopped (120 g)
  • 1 can crushed tomatoes with juice (400 g)
  • About 3/4 cup loosely grated cheddar (80 g)
  • 1 tablespoon olive oil (15 ml/about 13.5 g)
  • 1 teaspoon dried oregano (1 g)
  • 1/2 teaspoon fine salt (3 g)
  • 1/4 teaspoon black pepper (0.5 g)

Set out

3-liter/about 3-quart baking dish, Medium saucepan, Fine sieve, Large skillet, Large mixing bowl, Knife and board, Grater, Kitchen scale, Food thermometer, Oven mitts

Allergens

Milk, Egg. Check labels and substitutions.

Make it

  1. Rinse lentils, put them in a saucepan with the measured water and bring to a boil. Lower the heat and simmer according to the packet, usually 15–20 minutes, until fully soft. Add small water amounts if necessary to prevent drying. Drain in a fine sieve and leave for 10 minutes to release steam.
  2. Meanwhile heat the oven to 375°F/190°C. Heat oil in a large skillet over medium heat. Cook onion and carrot for 10–12 minutes, stirring, until carrot is tender. Add spinach in batches and cook for 3–5 minutes until wilted and excess liquid has evaporated. Set aside off the heat for 10 minutes.
  3. Beat eggs in the mixing bowl, then stir in cottage cheese, tomatoes, oregano, salt and pepper. Fold in the warm, not piping-hot lentils and vegetables. Transfer all the mixture to the 3-liter dish and spread cheddar over the top.
  4. Bake for 35–40 minutes until bubbling and the center reaches 165°F/74°C. Cover loosely if the cheese browns before the center is ready. Rest for 10 minutes, then spoon into 4 equal portions.

A useful kitchen skill

Pre-cook a dry pulse completely and let hot ingredients release steam before adding an egg binder.

A useful detail

Allow about 115 minutes including chopping, full lentil cooking, two brief steam-release stages, assembly, baking and resting; some cooking stages overlap. A soft spoonable center is expected, but it still needs the measured heat endpoint.

Another way

  • Replace 160 g spinach with 160 g chopped kale, removing tough stems and cooking until fully tender before assembly; the estimate changes.
  • Replace 80 g cheddar with 80 g mozzarella for a milder topping, using the appropriate nutrient profile.

Keep it well

Transfer planned leftovers promptly to shallow containers and refrigerate at 40°F/4°C or below within 2 hours, or 1 hour above 90°F/32°C. Use within 3 days. Freeze chilled individual portions at 0°F/−18°C for up to 2 months for quality. Thaw in the refrigerator and reheat to 165°F/74°C throughout. The curds may look a little grainier after freezing.