Green Lentil and Vegetable Casserole (Printable)

Hearty vegetarian bake with lentils and vegetables, seasoned with aromatic herbs and baked until golden.

# Components:

→ 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 - Preheat oven to 375°F.
02 - Heat olive oil in a 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 the pan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in rinsed lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix thoroughly to combine.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are tender.
06 - Remove bay leaf from the mixture. Transfer the lentil and vegetable mixture to a large ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese over the casserole if desired.
08 - Bake uncovered for 25 minutes, until the 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's the kind of meal that tastes like you spent hours in the kitchen but actually comes together in under an hour and a half.
  • One dish, minimal cleanup, and enough substance to satisfy even the meat-eaters at your table.
  • The flavors deepen as it sits, so leftovers are somehow even better than the first night.
02 -
  • Don't skip the rinsing of your lentils or you'll end up with a gritty texture that no amount of willpower can overcome.
  • The 5-minute rest after baking is not optional, I learned this the hard way when I burned my mouth rushing to eat immediately, but it also lets the casserole firm up just enough to serve with dignity.
03 -
  • Make extra and freeze individual portions in containers, because future-you will be grateful on nights when cooking feels impossible.
  • If your vegetables release a lot of liquid during cooking, let the mixture simmer a bit longer before transferring to the baking dish to avoid a soupy result.
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