Green Lentil and Vegetable Casserole (Printable)

Hearty bake with protein-rich lentils and medley of seasonal vegetables for a comforting 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

# Directions:

01 - Set oven to 375°F and allow to fully preheat.
02 - Heat olive oil in large saucepan over medium heat. Add diced onion and minced garlic, sauté 3-4 minutes until softened.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook 5-6 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.
05 - Pour vegetable broth into pan and bring to boil. Reduce heat and simmer uncovered 20 minutes, stirring occasionally, until lentils are tender.
06 - Remove bay leaf from mixture. Transfer entire contents to large ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese over mixture if desired.
08 - Bake uncovered 25 minutes until top is golden and mixture is bubbling at edges.
09 - Remove from oven and let rest 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • It's genuinely filling without feeling heavy, which means you won't be searching the kitchen an hour later.
  • The vegetables soften into the lentils so completely that even skeptics get won over.
  • Once it's in the oven, you're free to do something else entirely.
02 -
  • Don't skip the simmering step on the stovetop; it's what makes sure your lentils actually cook through before the oven time, otherwise you'll end up with a mushy top and crunchy lentils.
  • The bay leaf might seem like a small detail, but removing it matters—biting into one is exactly as unpleasant as it sounds, so take a second to fish it out.
03 -
  • Don't stir the casserole while it's baking; you want that top to develop color and the edges to caramelize slightly, which creates the most interesting texture.
  • Taste the broth at every stage before the oven; it's easier to adjust seasoning now than to regret it later, and salt levels vary wildly between different broths.
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