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Lentil-Orzo Bake
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5 from 3 votes

Vegan Lentil Orzo Bake

An easy Lentil Orzo Bake packed with healthy carrots and spices and with a cheesy vegan crust you will love.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Vegan Lentil Orzo Bake
Servings: 12 servings
Calories: 190kcal


  • 8 ounces dry orzo pasta
  • 3 cups cooked brown lentils
  • 2 large carrots, finely diced
  • 2 large tomatoes, finely diced
  • 1 large onion, finely diced
  • 2 tablespoon garlic, use less if you'd rather-- I love lots of garlic in this, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garam masala
  • 2 teaspoon cumin powder
  • 1 tablespoon extra virgin olive oil
  • For the cheesy breadcrumb topping:
  • 1 cup wholegrain breadcrumbs
  • ¼ cup coriander or parsley leaves
  • ¼ cup nutritional yeast
  • ¼ teaspoon cayenne
  • 2 teaspoon extra virgin olive oil
  • Salt and ground black pepper to taste


  • In a large saucepan, heat the 1 tablespoon of extra virgin olive oil.
  • Add the onions, carrots, and garlic. Add a pinch of salt and some ground black pepper. Saute, stirring frequently, until the onions are translucent.
  • Add the lentils, red pepper flakes, garam masala, and cumin. Stir well to mix. Add salt to taste. Let the lentils heat through, then mix in the tomatoes and dry orzo and stir well to mix.
  • Pour the mixture into a large 9 by 12 inch baking dish. Add 2 ¼ cups of boiling water. Cover with aluminum foil and bake in a preheated 350-degree oven for 30 minutes.
  • While the pasta is baking, get the breadcrumb topping ready. Mix the breadcrumbs, yeast, coriander, oil, salt and pepper in a bowl.
  • After the pasta has baked for 30 minutes, remove the aluminum foil and sprinkle on the topping evenly.
  • Return to the oven and bake another 20 minutes until the breadcrumbs are golden.


Calories: 190kcal | Protein: 9.7g | Fiber: 7.2g