Green Lentil and Vegetable Casserole (Printer-friendly)

Protein-packed lentils baked with medley of vegetables and herbs for a comforting 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

# How To Make It:

01 - Set oven to 375°F and allow to reach full temperature.
02 - Heat olive oil in a large saucepan over medium heat. Add diced onion and minced garlic, cooking for 3 to 4 minutes until softened and fragrant.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes. Stir occasionally and cook for 5 to 6 minutes until vegetables begin to soften.
04 - Stir in lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix thoroughly to distribute seasonings evenly.
05 - Pour in vegetable broth and bring mixture to a 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 a 2-quart ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese evenly over the surface if desired.
08 - Bake uncovered for 25 minutes until the top is golden brown and mixture is bubbling at edges.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley and serve.

# Expert Tips:

01 -
  • It's genuinely filling: The protein from lentils means you won't be hungry an hour later, and vegetarians finally get a main dish that feels substantial.
  • Your kitchen will smell incredible: That combination of thyme, oregano, and smoked paprika creates a warmth that lingers and makes everyone ask what you're cooking.
  • Flexibility is built in: Swap vegetables based on what's in season or what you have, and the dish adapts without losing its soul.
02 -
  • Don't overcook the lentils before baking: I learned this the hard way—if you cook them until they're completely soft on the stovetop, they'll turn to mush in the oven and the whole thing becomes more like a lentil soup than a casserole.
  • Taste and season before the oven: Once it's baking, you can't adjust easily, so make sure the broth tastes good enough that you'd eat it as a soup—that's your signal the seasoning is right.
03 -
  • Use smoked paprika, not regular: That deeper, slightly smoky flavor is what makes this casserole taste like you've put real thought into it—regular paprika is just color without the complexity.
  • Don't skip simmering on the stovetop: Those 20 minutes before baking let the lentils absorb broth flavor and soften slightly, so the oven finishing just perfects it rather than cooking it from raw.
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