Very Veggie Lentil Bake: Your New Pressure Cooker Favorite
This cozy veggie lentil bake is a quick and easy pressure cooker favorite that delivers creamy, smoky, and comforting flavors. Loaded with red lentils, rice, and a medley of sautéed fresh vegetables, it's topped with golden melted cheddar for the perfect finish.
Ingredients
Main ingredients
- 110 g Red lentils approximately ½ cup
- 75 g White rice approximately ¼ cup
- 650 ml Vegetable stock or 2 stock cubes dissolved in water
- 1 tablespoon Oil olive or vegetable oil
- 1 small Leek or ½ large, sliced
- 1 Bell pepper diced, orange preferred
- 5 medium Mushrooms diced
- 1 small Courgette or ½ large, diced
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- Black pepper to taste
- 90 g Grated cheddar cheese
Instructions
Instructions
- Rinse lentils and rice under cold water until the water runs clear to remove starch and dust.
- Heat 1 tablespoon oil in the pressure cooker on sauté mode or in a medium heat pan if your cooker doesn’t have sauté.
- Add sliced leek, diced bell pepper, mushrooms, and courgette. Stir and cook for 5-7 minutes until softened and fragrant.
- Add the rinsed lentils and rice, mix well to prevent sticking or clumping.
- Pour in 650 ml vegetable stock, sprinkle smoked paprika and cayenne pepper, then stir to combine.
- Lock the lid on the pressure cooker, ensure sealing ring is in place and float valve is down. Set to high pressure and wait for pressure to build with the valve hiss.
- Cook on high pressure for 10 minutes, then allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Open the lid carefully, stir gently and season with salt and black pepper to taste.
- Sprinkle grated cheddar cheese on top, allow it to melt from residual heat or place under a grill for 2-3 minutes to get a golden crust.
Notes
Leftover baked lentil goodness keeps well in the fridge for up to 3 days or frozen for up to 1 month. Reheat gently with added liquid for creaminess. Use leftovers as filling for wraps or stuffed peppers for a quick meal.
This recipe is naturally gluten-free when using gluten-free stock cubes. Adjust cayenne pepper to taste for spice level. To melt cheese without burning, cover for a few minutes or broil briefly while watching closely.