Green Lentil Vegetable Casserole (Printer Friendly)

Protein-rich lentils and seasonal vegetables baked to golden perfection for a comforting vegetarian main dish.

# What You 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 or vegetarian hard cheese, optional
20 - 1/4 cup fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 375°F
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. Cook for 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 all ingredients
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are tender
06 - Remove bay leaf from mixture. Transfer the lentil and vegetable combination to a large ovenproof baking dish
07 - Sprinkle grated cheese over the top if using
08 - Bake uncovered for 25 minutes until the top is golden and the mixture is bubbling at the edges
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving

# Expert Tips:

01 -
  • It's hearty enough to feel like real comfort food without needing meat, and your guests won't miss it for a second.
  • Everything cooks in one saucepan before going in the oven, which means minimal cleanup and maximum flavor building.
  • You can raid your vegetable drawer and swap in whatever needs eating—the lentils hold everything together like a hug.
02 -
  • Don't skip rinsing the lentils—any dust or debris floats to the top, and you'll regret biting into grit later.
  • The dish will seem wet at the end of the stovetop cooking, but it absorbs liquid while baking and comes out perfectly creamy, not soupy—trust the process.
  • Taste the broth before adding it; if it's already quite salty, use less salt in your seasoning mix and adjust at the end.
03 -
  • If your vegetables release a lot of liquid and the casserole seems soupy after baking, don't panic—simply let it rest uncovered for 10 minutes and it'll reabsorb, or you can drain off excess broth with a careful tilt of the dish.
  • Use fresh herbs instead of dried if you have them on hand; add fresh thyme and oregano to the saucepan and double the amount, since fresh herbs are milder.
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