Green Lentil and Vegetable Casserole (Printable)

Protein-rich green lentils combined with seasonal vegetables, baked until golden and bubbling. A comforting vegetarian main dish.

# Ingredient List:

→ Lentils

01 - 1 cup green lentils, rinsed
02 - 3 cups vegetable broth

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 garlic cloves, minced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 1 red bell pepper, chopped
09 - 1 zucchini, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup mushrooms, sliced

→ Seasonings

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt
17 - 2 tablespoons tomato paste
18 - 1 bay leaf

→ Topping

19 - 1/2 cup grated Parmesan cheese, optional
20 - 1/4 cup fresh parsley, chopped

# Steps:

01 - Set oven to 375°F (190°C).
02 - Heat olive oil in large saucepan over medium heat. Add diced onion and minced garlic, sauté for 3 to 4 minutes until softened.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes to saucepan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix thoroughly.
05 - Pour in vegetable broth and bring to boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are tender.
06 - Remove bay leaf from mixture. Transfer lentil and vegetable mixture to large ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese over mixture if using.
08 - Bake uncovered for 25 minutes until top is golden and bubbling.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • It turns humble pantry staples into a meal that feels complete and deeply comforting.
  • The lentils soak up all the flavors while staying tender, and the vegetables add bursts of color and sweetness.
  • You can prep it ahead, bake it when youre ready, and it tastes even better the next day.
  • Its flexible enough to handle whatever vegetables you have hiding in the crisper drawer.
02 -
  • Dont skip rinsing the lentils, or youll end up with cloudy liquid and a slightly gritty texture in the final dish.
  • If your lentils are older, they may take longer to cook, so taste them during the simmer and add a few extra minutes if needed.
  • Let the casserole rest after baking, it continues to thicken as it cools and becomes much easier to serve without falling apart.
  • If the mixture looks too dry before baking, add a splash more broth to keep it from drying out in the oven.
03 -
  • Toast the lentils in a dry pan for a minute before adding them to the saucepan, it brings out a nutty depth that elevates the whole dish.
  • If you want a crispy top without cheese, brush the surface lightly with olive oil and sprinkle with breadcrumbs before baking.
  • Make a double batch and freeze half before baking, then thaw and bake it on a busy weeknight for an effortless dinner.
  • A splash of balsamic vinegar stirred in just before baking adds a subtle tang that brightens the entire casserole.
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