Green Lentil and Vegetable Casserole (Printable)

Protein-packed lentils and seasonal vegetables baked in a savory herb broth for a wholesome vegetarian main.

# 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

# Step-by-Step:

01 - Set oven to 375°F and allow to reach temperature.
02 - Heat olive oil in large saucepan over medium heat. Add diced onion and minced garlic, sauté for 3 to 4 minutes until softened and fragrant.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes to saucepan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix thoroughly to combine all ingredients.
05 - Pour in vegetable broth and bring mixture to boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils reach tender stage.
06 - Remove bay leaf from mixture. Transfer entire contents to ovenproof baking dish.
07 - Sprinkle grated cheese over casserole if desired.
08 - Bake uncovered for 25 minutes until top is golden and edges are bubbling.
09 - Remove from oven and let rest 5 minutes. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It's genuinely foolproof and actually tastes like you spent hours in the kitchen when you barely spent one.
  • The lentils give you real protein without any fussiness, and the vegetables become impossibly tender and sweet when they bake together.
  • One dish, minimal cleanup, and something warm enough to hug you from the inside.
02 -
  • Don't skip the rinsing of the lentils; it makes a real difference in the final texture and prevents that slightly gritty feeling that can happen otherwise.
  • If your vegetables are releasing a lot of liquid by the time you transfer to the baking dish, that's actually perfect and means the oven will concentrate everything into a richer consistency.
03 -
  • Don't be tempted to rush the initial sauté of the onion and garlic; those three to four minutes build a foundation of flavor that carries through everything that follows.
  • If your casserole seems too soupy before it goes into the oven, that's still okay; just let it bake and the liquid will reduce naturally, but if it seems concerningly thick, add a splash more broth.
Go Back