Budget Rice, Carrot and Lentil Bake with Crispy Onion Topping

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking dish with a little of the vegetable oil.

2. 2

   2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add 1 cup of chopped onion and cook for 4 to 5 minutes until softened. Add the chopped garlic, sweet paprika, and ground cumin; cook for 30 seconds, stirring.

3. 3

   3. In a large bowl, combine the cooked white rice, cooked lentils, grated carrot, the onion-garlic mixture, beaten eggs, half of the grated cheese, 2 tablespoons of the breadcrumbs, fresh parsley, salt, and black pepper. Mix well until evenly combined and moist.

4. 4

   4. Transfer the mixture to the prepared baking dish and press it gently into an even layer.

5. 5

   5. In the same skillet, heat the remaining tablespoon of vegetable oil. Add the 1/2 cup thinly sliced onion and cook for 5 to 6 minutes until starting to brown. Stir in the remaining breadcrumbs and cook 1 minute more so they absorb the oil.

6. 6

   6. Spread the sautéed onion and breadcrumb mixture over the bake, then finish with the remaining grated cheese on top.

7. 7

   7. Bake for 30 minutes at 200 °C / 400 °F, or until the center is set and the top is golden. For extra color, broil for 2 to 3 more minutes, watching closely.

8. 8

   8. Let rest for 5 minutes before slicing. Serve hot or warm in portions.