Green Lentil and Vegetable Casserole (Printable Version)

Protein-rich lentils baked with seasonal vegetables, herbs, and cheese. A wholesome, comforting main dish.

# 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, or to taste

→ Topping

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

# Method:

01 - Set oven to 375°F (190°C).
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 to the skillet. 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. Mix thoroughly 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 - Allow casserole to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The lentils stay perfectly textured and actually feel substantial, not like they're pretending to be a protein.
  • One pan of sautéing means you're not drowning in dishes while everything bakes.
  • It tastes even better the next day, making it genuinely useful for weeknight cooking.
  • Honestly, you can throw in whatever vegetables you have without ruining it, which feels like freedom.
02 -
  • Don't skip the rinsing of lentils—I learned this the hard way when I bit into sand and realized I'd made a casserole that crunched in the wrong way.
  • If your lentils are older than a year, they'll take longer to soften, so taste them around the 20-minute mark instead of assuming the timing is absolute.
  • The casserole will seem a bit loose before it bakes, but that's correct—the oven time is what transforms it from a mixture into something that holds together.
03 -
  • Buy lentils from a place with good turnover so you're getting this year's harvest, not something that's been sitting on a shelf long enough to develop an identity crisis.
  • Don't be afraid to taste the mixture before it goes into the oven—seasoning it now means you're adjusting salt and pepper when you can actually do something about it instead of serving something that needs salt at the table.
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