This vegetarian Lentil Cheddar Sweetcorn Bake is perfect for a quick grab and go lunch or snack.
One of my favourite recipes to make for lunch on a busy week is this delicious Lentil Cheddar Bake. It's perfect hot or cold with salads or as a side to some soup instead of bread.
This week with a busy week ahead I knew I needed something like this on hand for lunches, but decided on a slight variation using some corn and instead made this yummy Lentil Cheddar Sweetcorn Bake.
I love sweetcorn, the kernels are sweet and juicy and have a vibrant yellow colour which is a great addition to many recipes, such as this:
- Sweetcorn and Leek Soup
- Chicken and Sweetcorn Lasagne
- Tuna and Sweetcorn Mayo Salad
- Chicken, Red Pepper and Sweetcorn Risotto
- Tuna and Sweetcorn Mini Quiche
- Lime and Chilli Sweetcorn Fritters
Today, however, it was a perfect addition to this Lentil Cheddar Sweetcorn Bake. Once baked it looked beautiful with the flecks of colour from the added red bell pepper and green onions.
I just added a little paprika, salt and pepper for seasoning, but you could add a pinch of cayenne instead for a spicy kick, or even add in some chopped jalapeno.
A slice of this is perfect served with some salsa and a mixed salad or if you really like a spicy kick, mix some sriracha with low fat mayo and a little water (so that is can be drizzled) and drizzle it all across a slice or two of these Lentil Cheddar Bake for a taste sensation.
In the summertime, this Lentil Cheddar Sweetcorn Bake would make a perfect addition to a picnic with a selection of other yummy foods, as it is easily portable in a lunch box or container.
Choose a good strong cheddar to really get that flavour, as milder cheddar seems to vanish in taste once cooked. I like to use a medium or mature cheddar. I also prefer to use regular cheddar over reduced fat, as I find it melts much better in dishes like this.
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HOW CAN I ADD A ⅓ VEGETABLES TO THIS LENTIL CHEDDAR SWEETCORN BAKE?
There is already a little speed included with the onion, red pepper and green onions, but you could also serve this alongside a vegetable filled soup or a nice mixed salad to increase those vegetables on your plate. I like a salad of mixed baby greens, grape tomatoes and cucumber - nice quick and simple.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS LENTIL CHEDDAR SWEETCORN BAKE
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Mixing Bowl
- Chopping Board
- Grater
- Santoku Knife (perfect knife for chopping veg)
- Wooden Spoon
- Frying Pan
- Oven Proof Dish
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Recipe Card
Lentil Cheddar Sweetcorn Bake
This recipe is gluten free, vegetarian and Weight Watchers friendly
W Smart Points - 4
Ingredients
- 1 cup (180g) of uncooked red lentils, rinsed
- 2 cups of water
- 1 small onion, finely diced
- 1 red pepper, finely diced
- 3 green onions, sliced
- 1 can (341ml) of sweetcorn, drained
- 1 teaspoon of paprika
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- 90g/3oz of cheddar, grated
- 4 large eggs
- cooking oil spray
Instructions
- Add the lentils to a saucepan, cover with the water, bring to a boil, cover with lid and simmer until all liquid is almost absorbed, then turn off heat and leave for 10 mins, to ensure no excess liquid remains.
- Preheat oven to 180c/350f
- Spray a frying pan with cooking oil spray, add the onion and red pepper and fry to soften.
- Stir in the paprika and continue to fry for a minute.
- Add the cooked lentils to a bowl, with the sweetcorn, onion, red pepper, eggs, spring onion, cheddar, salt and pepper and mix to combine.
- Add to a dish greased with cooking oil spray and bake in the oven for 35-40mins until set.
- Slice, serve and enjoy!!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Serving Size 1 servingAmount Per Serving Calories 399Total Fat 17.6gSaturated Fat 8.5gSodium 1241mgCarbohydrates 47.2gFiber 18.4gSugar 13.4gProtein 30.9g
Jade says
Loved this!!! X
Shevy (Slimming Eats) says
So glad you enjoyed it Jade, thanks for commenting.
Brenda says
Love your recipes. How many syns if not using the lentil and sweet corn cheddar bake as a HEA?
Shevy (Slimming Eats) says
generally 1 healthy extra is equivalent to 6-7 syns. Hope that helps 🙂
Elrine Jarratt says
Love your recipes. This one is delicious!
Marion says
Confused about the Cheddar, surely reduced fat cheese, should be used if following SW
Thank you
Shevy (Slimming Eats) says
Hi Marion, 30g of regular cheddar is a healthy extra A, or you can use a larger quantity of reduced fat. However I prefer to use the regular stuff as the flavour is better. Refer to your Slimming World handbook for all healthy extra A measurements.
Ali Ambridge says
Are green onions what we would call spring onions in the UK or are they normal large onions.
Shevy (Slimming Eats) says
yep they sure are 🙂
Maria says
Is it possible to freeze this? I love it but the fussy others in the house aren't keen!
Shevy (Slimming Eats) says
Hi Maria, I personally haven’t tried, but another option is to half the recipe ingredients and make a small one.
Andrea Harris says
Hello....... can I use split red lentils ?
Shevy (Slimming Eats) says
Yes you sure can
Fran says
Can I use the pre cooked lentils? Thk you
Shevy (Slimming Eats) says
I recommend cooking as per the recipe to ensure a correct bake. I haven’t tested with canned lentils. This recipe uses red lentils.
Diane Towlard says
Can I use frozen sewer corn please
Than you
Diane Towlard says
Sori should be sweet corn
Louise says
How long will this last in the fridge please ?
Jenny Ackers says
WOW, I've just made this for tea and it was delicious and filling. Going to try the rest cold tomorrow.
Thank you so much, I've tried a number of your recipes and they are always really tasty.
sharon says
hi just made this and just a slice ..oh boy this is delicious !! will a regular in my house thank you for sharing im going to make your sweet chilli chicken meatballs next ...your recipes are gorgeous have a made quite a few now already xx
Shelagh says
Gorgeous hot or cold. I cooked them in my air fryer took half the time . Thanks for the recipe