Green Lentil and Vegetable Casserole (Printable Version)

Protein-packed green lentils baked with seasonal vegetables and aromatic herbs for a comforting wholesome main dish.

# Ingredient List:

→ Lentils

01 - 1 cup dried green lentils, rinsed
02 - 3 cups vegetable broth

→ Vegetables

03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, sliced
06 - 1 medium zucchini, diced
07 - 1 red bell pepper, diced
08 - 1 cup button mushrooms, sliced
09 - 1 cup cherry tomatoes, halved
10 - 2 cups fresh spinach, roughly chopped

→ Herbs & Seasonings

11 - 2 tablespoons olive oil
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 0.5 teaspoon smoked paprika
15 - 0.5 teaspoon ground black pepper
16 - 0.5 teaspoon salt, or to taste

→ Topping

17 - 0.33 cup grated Parmesan cheese or vegan alternative
18 - 0.5 cup gluten-free breadcrumbs, optional

# Directions:

01 - Preheat oven to 375°F.
02 - In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid.
03 - While lentils cook, heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
04 - Add carrots, zucchini, bell pepper, and mushrooms. Cook, stirring occasionally, for 5–7 minutes until vegetables begin to soften.
05 - Stir in cherry tomatoes, spinach, thyme, oregano, smoked paprika, salt, and black pepper. Cook for another 2–3 minutes until spinach wilts.
06 - Transfer cooked lentils and sautéed vegetables to a large mixing bowl. Mix well to combine.
07 - Transfer the mixture to a greased 2-quart baking dish. Sprinkle with Parmesan cheese and breadcrumbs if using.
08 - Bake uncovered for 20–25 minutes, until the top is golden and the casserole is bubbling.
09 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It fills your kitchen with the kind of aroma that makes everyone pause and ask what's cooking.
  • You can toss in whatever vegetables you have without guilt, making it impossible to mess up.
  • One dish becomes a complete meal—protein, vegetables, warmth—and it tastes even better the next day.
02 -
  • Rinse your lentils beforehand—it removes dust and helps them cook more evenly, something I learned the hard way by finding grit between my teeth once.
  • Don't overcook the lentils at the beginning; they keep cooking in the oven, so stopping just before they feel completely soft prevents mushiness in the final dish.
  • The vegetables release water as they cook, so if your finished casserole looks too wet, let it bake an extra few minutes uncovered to evaporate some moisture.
03 -
  • Toast your breadcrumbs lightly in a dry skillet before sprinkling them on top—they'll brown faster and taste nuttier than raw crumbs.
  • If your vegetables release too much liquid during cooking, drain them before combining with the lentils; you want the casserole cohesive, not soupy.
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