Green Lentil and Vegetable Casserole (Printable Version)

Hearty baked dish combining protein-packed green lentils with seasonal vegetables in a savory blend of herbs and tomato.

# Ingredient List:

→ 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 Steps:

01 - Set oven to 375°F and allow to preheat fully.
02 - Heat olive oil in large saucepan over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes to saucepan. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in rinsed lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix thoroughly to distribute seasonings evenly.
05 - Pour vegetable broth into saucepan and bring to boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are tender but not mushy.
06 - Remove bay leaf from mixture. Transfer entire contents of saucepan to ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese over casserole surface if using.
08 - Bake uncovered for 25 minutes until top is golden and edges bubble gently.
09 - Remove from oven and let rest for 5 minutes. Garnish generously with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • It's genuinely forgiving—toss in whatever vegetables are lurking in your crisper drawer and it somehow gets better.
  • Protein-packed green lentils mean you won't feel that afternoon slump, and it satisfies both vegetarians and meat-eaters at the table.
02 -
  • Don't skip rinsing the lentils—it removes starch that can make the broth cloudy and muddy the clean flavors you're building.
  • The 5-minute rest after baking lets everything set slightly, making it easier to serve and allowing flavors to settle into a more cohesive whole.
03 -
  • Don't overcrowd the saucepan when sautéing vegetables—give them room to breathe and actually soften, rather than steam each other into mush.
  • Taste the broth before baking and adjust salt then, when you can actually correct it, rather than discovering it's underseasoned when you're already eating.
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