Green Lentil and Vegetable Casserole

When the temperature drops, there is nothing quite like a bubbling, savory casserole to warm your spirit. This Green Lentil and Vegetable Casserole is a masterpiece of comfort, blending protein-rich lentils with a vibrant medley of garden vegetables and aromatic Mediterranean herbs. It’s a wholesome, satisfying meal that turns a simple weeknight dinner into a cozy celebration of seasonal flavors.

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This casserole is as beautiful as it is delicious. As it bakes, the carrots, zucchini, and peppers meld with the tender lentils, while the topping of golden Parmesan and breadcrumbs creates an irresistible contrast in texture. Whether you are cooking for your family or meal-prepping for the week ahead, this dish is a reliable favorite that never fails to satisfy.

Ingredients

• 1 cup (200 g) dried green lentils, rinsed
• 3 cups (720 ml) vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup (150 g) button mushrooms, sliced
• 1 cup (150 g) cherry tomatoes, halved
• 2 cups (60 g) fresh spinach, roughly chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt (or to taste)
• 1/3 cup (30 g) grated Parmesan cheese (or vegan alternative)
• 1/2 cup (40 g) gluten-free breadcrumbs (optional)

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Instructions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

While lentils cook, heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.

Step 4

Add carrots, zucchini, bell pepper, and mushrooms. Cook, stirring occasionally, for 5–7 minutes until vegetables begin to soften.

Step 5

Stir in cherry tomatoes, spinach, thyme, oregano, smoked paprika, salt, and black pepper. Cook for another 2–3 minutes until spinach wilts.

Step 6

Combine cooked lentils and sautéed vegetables in a large mixing bowl. Mix well to combine.

Step 7

Transfer the mixture to a greased 2-quart (2-liter) baking dish. Sprinkle with Parmesan cheese and breadcrumbs (if using).

Step 8

Bake uncovered for 20–25 minutes, until the top is golden and the casserole is bubbling.

Step 9

Let rest for 5 minutes before serving.

Zusatztipps für die Zubereitung

For the best results, ensure you don't overcook the lentils during the initial simmer, as they will continue to soften in the oven. To save time during the week, you can dice all the vegetables and cook the lentils up to a day in advance. If the casserole looks a little dry before going into the oven, add a splash of vegetable broth to keep it moist.

Varianten und Anpassungen

This recipe is highly versatile. For a vegan version, simply use dairy-free Parmesan or a sprinkle of nutritional yeast instead of cheese. You can also swap in any seasonal vegetables you have on hand, such as sweet potatoes, butternut squash, or even chopped kale instead of spinach for a heartier texture.

Serviervorschläge

Serve this hearty casserole alongside a simple green salad with a tangy lemon vinaigrette to cut through the richness. It also pairs perfectly with crusty gluten-free bread for soaking up every bite. For a complete dining experience, enjoy it with a light red wine like a Pinot Noir or a crisp herbal tea.

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With its combination of fiber-rich lentils and a rainbow of vegetables, this Green Lentil and Vegetable Casserole is a dish that truly nourishes the body and soul. Dish up a generous portion, enjoy the savory aroma, and savor every bite of this healthy, home-cooked classic.

Cook complete meals by sautéing, simmering sauces, boiling pasta, and steaming vegetables with reliable everyday cookware.

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Kitchen Questions

→ Can I use other types of lentils instead of green lentils?

While green lentils hold their shape best during baking, you can substitute brown lentils. Avoid red lentils as they tend to become mushy and won't maintain the desired texture in this baked dish.

→ How long does this casserole keep in the refrigerator?

Store leftovers in an airtight container for up to 4-5 days. The flavors actually develop further over time. Reheat individual portions in the microwave or cover the baking dish with foil and warm at 350°F until heated through.

→ Can I freeze this casserole?

Yes, assemble the casserole but skip the breadcrumb topping if freezing. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, add toppings, and bake as directed, adding 10-15 minutes to the baking time if needed.

→ What vegetables work best in this dish?

The recipe highlights seasonal vegetables that hold up well during baking. Feel free to substitute based on availability—try butternut squash, sweet potatoes, eggplant, kale, or Swiss chard. Keep in mind that softer vegetables like tomatoes should be added toward the end of sautéing.

→ Is this suitable for meal prep?

Absolutely. This casserole is ideal for meal prep as it reheats beautifully and portions easily. You can assemble everything up to 24 hours in advance, store covered in the refrigerator, then bake when ready to serve.

→ How do I make this completely vegan?

Simply omit the Parmesan cheese or use a vegan alternative. The dish is already plant-based except for this optional topping. You can also use nutritional yeast for a cheesy flavor without dairy.