Green Lentil and Vegetable Casserole (Printable)

Protein-rich green lentils baked with seasonal vegetables in a flavorful tomato-herb broth for a comforting vegetarian main dish.

# What You'll 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 large saucepan over medium heat. Add diced onion and minced garlic, cooking for 3 to 4 minutes until softened and fragrant.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes to saucepan. Cook for 5 to 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 vegetable broth into saucepan and bring to boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils reach tender consistency.
06 - Remove bay leaf from mixture. Transfer entire preparation to ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese over mixture if using.
08 - Bake uncovered for 25 minutes until top becomes golden and mixture bubbles around edges.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • It's deceptively simple: prep takes twenty minutes, then the oven does most of the work while you pour yourself a drink.
  • Genuinely satisfying protein: those green lentils stay firm and toothsome, making this feel hearty enough for anyone at your table, vegetarian or not.
  • Forgiving and flexible: raid your vegetable drawer and swap whatever you've got; this dish rolls with it beautifully.
02 -
  • Don't skip the rinsing: green lentils are dusty, and rinsing them prevents any gritty texture in your finished casserole.
  • Bay leaf removal is non-negotiable: I learned this the hard way when a guest bit into one—it tastes like disappointment.
  • The simmer time on the stovetop matters: if you skip it and go straight to baking, your lentils won't cook through properly and the whole dish suffers.
03 -
  • Prep your vegetables the night before: chop everything and store in containers, then cooking time shrinks to almost nothing the next day.
  • This freezes beautifully: make two casseroles, bake one, freeze the other unbaked for up to three months, and you've got comfort food waiting.
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