Green Lentil and Vegetable Casserole (Print View)

Protein-packed green lentils baked with seasonal vegetables and aromatic herbs for a wholesome, satisfying meal.

# Components:

→ Lentils

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

→ Vegetables

03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, sliced
06 - 1 medium zucchini, diced
07 - 1 red bell pepper, diced
08 - 1 cup button mushrooms, sliced
09 - 1 cup cherry tomatoes, halved
10 - 2 cups fresh spinach, roughly chopped

→ Herbs and Seasonings

11 - 2 tablespoons olive oil
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt

→ Topping

17 - 1/3 cup grated Parmesan cheese or vegan alternative
18 - 1/2 cup gluten-free breadcrumbs, optional

# Preparation Steps:

01 - Preheat the oven to 375°F.
02 - In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until lentils are tender but not mushy. Drain any excess liquid.
03 - While lentils cook, heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until fragrant.
04 - Add carrots, zucchini, bell pepper, and mushrooms. Cook, stirring occasionally, for 5 to 7 minutes until vegetables begin to soften.
05 - Stir in cherry tomatoes, spinach, thyme, oregano, smoked paprika, salt, and black pepper. Cook for another 2 to 3 minutes until spinach wilts.
06 - Transfer cooked lentils to a large mixing bowl with sautéed vegetables. Mix well to combine.
07 - Transfer the mixture to a greased 2-quart baking dish. Sprinkle with Parmesan cheese and breadcrumbs if using.
08 - Bake uncovered for 20 to 25 minutes, until the top is golden and the casserole is bubbling.
09 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • One bowl of this feeds you completely, no side dishes required, which means less cleanup and more time to actually enjoy your evening.
  • The lentils give you serious staying power without any heaviness, so you won't hit that 3 p.m. slump.
  • It actually tastes better the next day, making it the perfect candidate for meal prep when you're too tired to cook.
02 -
  • Drain those lentils properly after simmering, or you'll end up with a casserole that's more soup than substance; excess liquid will make the whole thing watery even after baking.
  • Don't skip the resting period before serving because it transforms the texture from loose and steamy to cohesive and sliceable.
03 -
  • If your lentils are cooking faster than your vegetables, just spread them on a plate to cool slightly so everything finishes at the same time.
  • The Parmesan and breadcrumb topping can go on 10 minutes before serving if you forgot, and it will still get crispy and golden in the oven's residual heat.
Return