Green Lentil and Vegetable Casserole (Printable)

A protein-rich baked dish combining green lentils with fresh seasonal vegetables and aromatic herbs, finished with golden cheese topping.

# 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 - Set oven temperature to 375°F and allow to fully preheat.
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 - 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 and sautéed vegetables to a large mixing bowl and mix thoroughly.
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 -
  • The contrast between the creamy lentils and slightly crispy Parmesan topping creates this incredible textural experience that even my vegetable-skeptical friends cant resist.
  • You can prep everything ahead of time and simply pop it in the oven when guests arrive, allowing you to actually enjoy their company instead of being chained to the stove.
02 -
  • Do not overcook the lentils before baking or theyll turn to mush in the final casserole, a mistake I made the first three times I attempted this recipe.
  • Letting the casserole rest for a full 5 minutes after baking isnt just a suggestion but transforms the texture from a loose mix to a perfectly sliceable dish.
03 -
  • Toast the breadcrumbs in a dry skillet before sprinkling on top for an even more pronounced crunchy texture that stands up to the moisture below.
  • Add a splash of white wine to the vegetable mixture just before combining with lentils, letting it reduce for 30 seconds to inject a subtle complexity that elevates the whole dish.
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