Green Lentil and Vegetable Casserole (Print Version)

Hearty casserole with green lentils, seasonal vegetables, herbs, and Parmesan. Wholesome vegetarian comfort food.

# What You’ll Need:

→ 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 & 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, or to taste

→ Topping

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

# Step-by-Step:

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 and sautéed vegetables to a large mixing bowl. 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 Tips:

01 -
  • It's a complete protein powerhouse that actually tastes like comfort food, not health food.
  • You can throw it together in about twenty minutes of active work, then let the oven do the heavy lifting.
  • Everything comes together in one baking dish, which means minimal cleanup on nights when you're already tired.
02 -
  • Don't overcook the lentils initially or they'll turn to mush when baked; they continue cooking gently in the oven, so aim for tender-crisp when draining them.
  • If your casserole seems watery after combining everything, it means the vegetables released more liquid than expected, but this actually works in your favor as it creates a saucier dish that absorbs flavors better.
03 -
  • Cook the lentils in advance if you're busy; they'll hold in the refrigerator for several days and you can assemble the casserole whenever you have time.
  • Don't skip sautéing the aromatics and vegetables first; this step develops flavors that make the difference between a decent casserole and one people actually crave.
Return