Green Lentil and Vegetable Casserole (Printable)

Protein-packed green lentils with fresh vegetables, herbs, and savory seasonings baked until bubbling and golden.

# 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 - Preheat oven to 375°F. Prepare all vegetables by dicing, chopping, and slicing as specified.
02 - Heat olive oil in a large saucepan over medium heat. Add onion and 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 green 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 the mixture. Transfer entire contents to a large ovenproof baking dish.
07 - Sprinkle with grated Parmesan cheese if using.
08 - Bake uncovered for 25 minutes until the top is golden and mixture is bubbling at the edges.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve hot.

# Expert Advice:

01 -
  • It's the kind of meal that fills your kitchen with warmth and makes everyone at the table feel cared for without you breaking a sweat.
  • Green lentils hold their shape beautifully, so you get texture rather than mush, and they're packed with protein that keeps you satisfied for hours.
  • The vegetable medley means you can use whatever's hanging around in your crisper drawer, making it impossibly adaptable.
02 -
  • Don't skip rinsing the lentils beforehand—it removes dust and debris, and it's the difference between a clean-tasting dish and one that feels slightly gritty.
  • The bay leaf needs to come out before serving; I learned this the hard way when someone bit into one at a dinner party, and the flavor is actually quite bitter if you're not expecting it.
  • The 20-minute simmer on the stovetop matters—if you skip straight to the oven, your lentils won't cook through properly because the oven's dry heat won't soften them the same way.
03 -
  • If your broth tastes like nothing, your finished casserole will too—this is your moment to taste and adjust the salt and pepper before it goes in the oven.
  • A splash of balsamic vinegar stirred in right before serving adds a depth that makes people ask what your secret ingredient is, and the answer gets to be something as simple as vinegar.
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