Curry Cheese Lentil Bake


Serves 5
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 10 mins
Cooking time: 80 mins
Post workout meal
Family friendly

Use a large lasagne dish

Adding coconut flesh or butter is a great way of adding creaminess without having to put an entire can of coconut milk inĀ  -can use Tiana coconut goodness- coconut flesh
Tiana coconut butter- can buy both in Holland & Barrett
Eatlean Cheese- Dunnes stock this



1 onion

5 garlic cloves

1 red chilli

260 g grated carrot

1 red pepper chopped

2 cup frozen peas

1 can kidney beans

1 can chopped tomatoes

1 tsp chilli paste

1 tbsp sriracha

80 g eatlean cheese

0.75 cup brown rice

0.75 green lentils

2 tbsp curry powder*

2 tsp cumin

1 tsp garam masala

0.5 tsp ground ginger

0.5 tsp asafoedida optional

1 tsp chilli powder

1 veg stock cube

3 cup boiling water

15 g coconut butter/ coconut flesh


1.Preheat oven to Fan 180
2. Chop onion, crush garlic, chop chilli, grate carrots, chop peppers,
3.Put all ingredients except cheese in a medium sized lasagne dish
4.Cover with tinfoil-pinch edges
5.Cook for 30mins, stir
6.Cook for another 30 mins, stir
7.Stir half the cheese in the bake & half on top & leave off tinfoil, cook for the last 20mins


Serve and Enjoy.