Green Lentil and Vegetable Casserole (Printable)

Protein-rich green lentils baked with seasonal vegetables and aromatic herbs for a wholesome, comforting main dish.

# What You 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

→ Topping

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

# How-To Steps:

01 - Preheat oven to 375°F.
02 - In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20-25 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 2-3 minutes until fragrant.
04 - Add carrots, zucchini, bell pepper, and mushrooms. Cook, stirring occasionally, for 5-7 minutes until vegetables begin to soften.
05 - Stir in cherry tomatoes, spinach, thyme, oregano, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes until spinach wilts.
06 - Transfer cooked lentils to the skillet with sautéed vegetables. Mix well to combine all ingredients.
07 - Transfer the mixture to a greased 2-quart baking dish. Sprinkle with Parmesan cheese and breadcrumbs if using.
08 - Bake uncovered for 20-25 minutes, until the top is golden and the casserole is bubbling.
09 - Let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It's the kind of one-dish meal that feels indulgent but actually fills you with real nutrition and plant-based protein.
  • You can throw it together on a weeknight and have dinner ready before you'd normally order takeout.
  • The smell while it bakes is unbelievably good, and your kitchen becomes this inviting, warm place that makes everyone want to linger.
02 -
  • Don't skip rinsing the lentils beforehand; it makes them cook more evenly and prevents that slightly bitter taste you sometimes get from unwashed pulses.
  • The spinach will seem like too much until it hits the heat, then it wilts down to almost nothing while adding genuine nutrients and flavor that you'd miss if you left it out.
  • If your vegetables release a lot of liquid as they cook, let it reduce slightly before combining with the lentils, or the final casserole might be wetter than you want.
03 -
  • If you're making this vegan, use a cashew-based Parmesan or nutritional yeast for that savory depth, and it loses nothing in translation.
  • Don't be tempted to skip the 5-minute rest at the end; it's the difference between the casserole falling apart on the plate and holding together beautifully when you serve it.
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