Green Lentil and Vegetable Casserole (Print)

Protein-packed lentils and seasonal vegetables baked with herbs until golden and bubbling. A satisfying, wholesome main dish perfect for cold weather.

# Components:

→ 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

→ Topping

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

# Directions:

01 - Preheat 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 to 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 to 3 minutes until fragrant.
04 - Add carrots, zucchini, bell pepper, and mushrooms. Cook, stirring occasionally, for 5 to 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 to 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 to 25 minutes, until the top is golden and the casserole is bubbling.
09 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It's the kind of dish that feels restaurant-worthy but comes together in your regular weeknight kitchen with zero fuss.
  • Green lentils hold their shape beautifully, giving you that satisfying bite instead of mushy disappointment.
  • The whole thing feeds four people generously and somehow tastes even better the next day.
02 -
  • Don't skip the draining step after the lentils cook; excess moisture will make your casserole watery instead of cohesive.
  • The vegetables release liquid as they cook, which is why adding the spinach at the very end prevents the whole thing from becoming soup.
03 -
  • Toast your breadcrumbs in a dry skillet for 2 minutes before sprinkling them on top—they'll turn golden and crispy instead of soggy.
  • If your vegetables release a lot of liquid before baking, strain off some of it; a watery casserole is nobody's favorite.
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