Green Lentil and Vegetable Casserole (Printable)

Protein-rich green lentils baked with seasonal vegetables, aromatic herbs, and golden Parmesan topping. Wholesome 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

→ 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 - Combine cooked lentils and sautéed vegetables in 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 20-25 minutes until the top is golden and the casserole is bubbling.
09 - Let rest for 5 minutes before serving.

# Expert Hints:

01 -
  • This casserole practically cooks itself while you go about other evening tasks, giving you that rare gift of both nourishment and time.
  • The combination of textures from tender lentils, succulent vegetables, and that slightly crispy topping creates a satisfying mouthfeel that refined restaurant dishes often lack.
02 -
  • Never skip the resting period after baking, as those 5 minutes allow the casserole to settle and develop deeper flavor, a lesson I learned after serving too many scorching-hot, runny portions.
  • The vegetables should be cut to similar sizes for even cooking, a detail I disregarded my first time making this which resulted in some vegetables turning to mush while others remained practically raw.
03 -
  • Save the vegetable scraps while prepping and simmer them to make your own broth for the next batch, creating a continuous cycle of flavor that gets better each time.
  • A splash of balsamic vinegar or soy sauce added to the vegetables during sautéing introduces a subtle depth that guests cant quite identify but always appreciate.
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