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International Rustic Vegetable Bake
Original recipe: 6 servings · Prep: 15 min · Cook: 430 min · Total: 445 min
By PanPotPlates Editorial TeamPublished Apr 8, 2026 | Updated Oct 17, 2026
International
445 mins
slowcookerinstantpotonepotfamilyfriendlymealprepcomfortfood
Lentils and mixed vegetables cooked until tender using the slow cooker or Instant Pot method. This recipe does not include an oven-baking stage. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 430 minutes; additional elapsed time 0 minutes; total about 445 minutes. Uses the low slow-cooker setting; alternative methods take different times. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
430 min
Total
445 min
Servings
6
Difficulty
easy
Cuisine
International
Ingredients
Servings
6
- 1 cup dried lentils, rinsed and drained
- 2 medium carrots, peeled and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes with juice
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded mozzarella or vegan cheese (optional)
Instructions
-
If using Slow Cooker: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
-
Add bell peppers, carrots, zucchini, and green beans; cook for another 3-4 minutes, stirring occasionally, until vegetables begin to soften.
-
Transfer sautéed vegetables to the slow cooker. Add rinsed lentils, diced tomatoes with juice, tomato paste, vegetable broth, smoked paprika, cumin, thyme, oregano, salt, and pepper. Stir to combine evenly.
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Cover and cook on low for 6-7 hours or on high for 3-4 hours, until lentils and vegetables are tender and the bake has thickened.
-
If using Instant Pot: Press 'Sauté' and heat olive oil. Add onion and garlic, cooking 3-4 minutes until fragrant. Add bell peppers, carrots, zucchini, and green beans, cooking 3-4 minutes and stirring occasionally.
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Cancel 'Sauté' mode. Add lentils, diced tomatoes, tomato paste, vegetable broth, and seasonings. Stir well.
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Lock the lid and set valve to sealing. Cook on 'Pressure Cook' (Manual) high for 15 minutes.
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When cooking ends, allow natural pressure release for 10 minutes, then carefully release remaining pressure.
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Open lid and stir. If desired, sprinkle shredded mozzarella or vegan cheese on top and cover until melted.
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Garnish with fresh parsley before serving.
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Refrigerate promptly in covered containers; portion into shallow containers for cooling.
Cookware
The slow-cooker method uses a separate skillet for sauteing. The Instant Pot method uses its saute setting. Follow the chosen appliance method and cook until lentils are tender.
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