Lentil and Chickpea Bake

This is a great alternative to your ordinary bakes. It packs a flavour and protein punch and look at all that yummy colour!

Serves 4

Oven 200c



  • 1tbsp oil 
  • 200g red lentil 
  • 800ml water 
  • 1 onion, diced 
  • 3 peppers, cut in chunks 
  • 2tsp paprika 
  • 1tsp tobasco 
  • 2tbsp soy 
  • 2tbsp tomato puree 
  • 2 cartons chickpeas, drained and rinsed 
  • Top – 50g soda bread crumbs 
  • 50g cheese 
  • 25g seeds 
  • 25g pine nuts


  1. Put the lentils in a pot, along with the water, boil and then simmer for 20minutes.
  2. Meanwhile, heat the oil in a pot and cook the onion until soft. Stir in the peppers and cook for a few minutes longer until starting to brown.
  3. Stir in the lentil, tobacco, soy, tomato puree, and chickpeas and simmer for a further 10minutes. Pour into an oven proof dish.
  4. Mix all the topping ingredient together and sprinkle over the top. Pop in the oven for 20minutes. Serve with salad

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