Green Lentil and Vegetable Casserole (Printable version)

Protein-packed green lentils baked with seasonal vegetables in aromatic herbs for a wholesome, 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 cheese, optional
20 - 1/4 cup fresh parsley, chopped

# Directions:

01 - Set oven to 375°F and allow to reach temperature.
02 - Heat olive oil in a large saucepan over medium heat. Add diced onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes to the pan. Stir occasionally and cook for 5-6 minutes until vegetables begin to soften.
04 - Stir in green lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix thoroughly to combine all components.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils reach tender texture.
06 - Remove and discard the bay leaf. Transfer the entire mixture to a large ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese evenly over the surface if desired.
08 - Bake uncovered for 25 minutes until the top becomes golden brown and the mixture bubbles around the edges.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • It's genuinely filling without feeling heavy, which means you won't need to nap afterward.
  • One dish, minimal cleanup, and it tastes even better the next day when flavors have settled into each other.
  • Works for vegetarians, vegans (swap the cheese), and anyone looking to eat less meat without sacrificing satisfaction.
02 -
  • Don't skip rinsing the lentils, and don't cook them fully on the stovetop before transferring to the oven—they'll turn to mush if you do.
  • The 5-minute rest after baking matters more than you'd think; it lets everything bind together instead of being soupy when you first serve it.
03 -
  • Don't reduce the lentil cooking time on the stovetop just because you're finishing in the oven—they need those 20 minutes to become tender without turning to paste.
  • Taste the broth before using it; a mediocre broth creates a mediocre casserole, so this is where quality actually matters in the ingredient list.
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