Green Lentil and Vegetable Casserole (Printable Version)

Hearty casserole with green lentils, seasonal vegetables, and aromatic herbs baked to golden perfection.

# 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 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

# Directions:

01 - Set oven temperature to 375°F and allow to fully preheat.
02 - In a medium saucepan, combine rinsed lentils and vegetable broth. Bring to a boil, reduce heat to low, and simmer uncovered for 20 to 25 minutes until lentils are tender but retain their shape. Drain excess liquid if necessary.
03 - While lentils cook, heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking for 2 to 3 minutes until fragrant and translucent.
04 - Add carrots, zucchini, bell pepper, and mushrooms to the skillet. Cook while stirring occasionally for 5 to 7 minutes until vegetables begin to soften.
05 - Stir in cherry tomatoes, spinach, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Continue cooking for 2 to 3 minutes until spinach wilts completely.
06 - Transfer cooked lentils to a large mixing bowl with the sautéed vegetable mixture. Mix thoroughly until well combined.
07 - Transfer the combined mixture to a greased 2-quart baking dish. Sprinkle evenly with Parmesan cheese and gluten-free breadcrumbs if desired.
08 - Bake uncovered for 20 to 25 minutes until the top is golden brown and the casserole bubbles at the edges.
09 - Remove from oven and allow to rest for 5 minutes before serving to allow flavors to settle.

# Expert Tips:

01 -
  • It transforms simple pantry staples into something that feels like genuine comfort food without any fussing around.
  • One dish, minimal cleanup, and somehow it tastes even better the next day when flavors have time to get to know each other.
02 -
  • Don't overcook the lentils before they go into the casserole because they'll continue cooking in the oven and can turn into mush if you're not careful.
  • Taste your vegetable mixture before adding it to the lentils because this is your chance to adjust the seasoning to what your palate actually wants, not what the recipe tells you.
03 -
  • Drain any excess liquid from the lentils before mixing them with vegetables because you want cohesion, not soup.
  • Toast your dried herbs gently in the hot oil before adding vegetables so they release their oils and flavor more intensely.
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