Green Lentil and Vegetable Casserole (Print Version)

Protein-rich lentils and seasonal vegetables baked in a savory tomato-herb broth for a comforting, satisfying vegetarian main dish.

# What You'll Need:

→ 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

# Directions:

01 - Set oven to 375°F and allow to fully preheat.
02 - Heat olive oil in large saucepan over medium heat. Add onion and garlic, sauté for 3 to 4 minutes until translucent and fragrant.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5 to 6 minutes, stirring occasionally, until vegetables soften slightly.
04 - Stir in lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix thoroughly to distribute flavors.
05 - Pour in vegetable broth and bring to boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils reach tender consistency.
06 - Remove bay leaf from mixture. Transfer entire contents to ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese over surface if desired.
08 - Bake uncovered for 25 minutes until top achieves golden color and mixture bubbles at edges.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh parsley before serving.

# Expert Suggestions:

01 -
  • It quietly fills your kitchen with the kind of aroma that makes people ask what you're cooking before they even walk through the door.
  • One dish means one cleanup, and the lentils do the heavy lifting nutritionally so you can feel genuinely good about what you're eating.
  • Every vegetable becomes softer and sweeter as it bakes, melding into something greater than its parts.
02 -
  • Don't skip rinsing the lentils, and don't wander off while they simmer; you want them tender but not mushy, a texture that only comes from paying attention.
  • The vegetables will release quite a bit of water as they cook, and that's exactly what you want because it keeps everything moist in the oven rather than drying out on top.
  • If your broth tastes bland, the entire casserole will taste bland, so taste it straight from the container before you pour it in and adjust if needed.
03 -
  • Cook your lentils on the stove first rather than baking everything from raw; this gives you control over their texture and ensures they finish at exactly the same time as the vegetables.
  • Don't be afraid of that tomato paste swirled into the hot oil with the garlic, that's where deep umami flavor gets built before anything else joins the pan.
Go Back