Freezer-Friendly Lentil Sheaf Bake

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 cups water or low-sodium vegetable stock
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated carrot (about 1 medium carrot)
• 1 cup grated zucchini (about 1 small)
• 1 cup cooked quinoa (optional for extra protein)
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup grated cheddar or mozzarella (optional for topping)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon brown butter (optional for flavor) or extra olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x9 inch baking dish and set aside.
2. Simmer lentils in water or stock until tender, about 15–20 minutes; drain and set aside.
3. Sauté onion and garlic in olive oil until soft, 4–5 minutes; add carrot and zucchini, cook 3–4 minutes until just tender.
4. Stir in cooked lentils, quinoa (if using), thyme, cumin, paprika, red pepper flakes, crushed tomatoes, and tomato paste; simmer 5 minutes.
5. Season with salt and pepper; fold in parsley and brown butter (if using).
6. Transfer mixture to prepared dish; sprinkle with cheese if desired.
7. Bake 25–30 minutes until edges are browned and center is set; cool slightly before slicing.
8. For freezer prep: cool completely, wrap individual portions, and freeze up to 2 weeks. Thaw overnight in fridge before reheating.