Warm Lentil, Broccolini & Ricotta Bake

Cozy, protein-rich lentil bake with tender broccolini and light ricotta, designed for a steady, slow blood sugar response.

Ingredients

  • Serves 2
  • 2 cups cooked green or brown lentils (from ~3/4 cup dry), drained well
  • 1 small red onion, finely chopped
  • 1 garlic clove, minced
  • 200 g broccolini, trimmed and chopped into 4–5 cm pieces
  • 200 g part-skim ricotta
  • 1 egg (optional, for a firmer set)
  • 1 tbsp chickpea flour
  • 1 tsp dried oregano or thyme
  • 1/8 tsp ground nutmeg (optional)
  • 1 tsp red wine vinegar (optional, brightness)
  • 1 tsp extra-virgin olive oil
  • 2 tbsp finely grated Parmesan (optional, for top)
  • Salt and black pepper, to taste

Instructions

  1. Prep and sauté
  2. Heat oven to 200°C (392°F).

  3. In a nonstick pan, warm olive oil over medium heat. Sauté onion 3–4 min until translucent; add garlic for 30 sec. Stir in broccolini, a pinch of salt and pepper; cook 2–3 min until bright and just tender. Remove from heat.

  4. Mix the lentils

  5. In a bowl, combine lentils with oregano (or thyme), vinegar (if using), half the sautéed mixture, and a pinch of salt and pepper.

  6. Whisk ricotta topping

  7. In another bowl, whisk ricotta with chickpea flour, egg (if using), nutmeg, a pinch of salt and pepper until smooth.

  8. Assemble

  9. Lightly oil a small baking dish (about 20 cm). Spread lentil mixture in an even layer. Scatter remaining broccolini mixture on top. Spoon ricotta mixture over and gently spread. Sprinkle Parmesan if using.

  10. Bake

  11. Bake 18–22 minutes until just set and lightly golden at the edges. Rest 5 minutes before serving.

Notes

  • Make it egg-free: Skip the egg and add 1 extra tsp chickpea flour; bake toward the longer end.
  • Add greens: Fold in a handful of chopped spinach with the broccolini.
  • Extra brightness: A few cherry tomatoes halved on top work well without adding heaviness.

Calories estimate

  • Approx. 880–960 kcal total; about 440–480 kcal per serving.

oneliner: cozy golden-topped casserole of lentils, broccolini, and light ricotta in a small baking dish, rustic minimal styling, natural daylight, steam rising