Green Lentil Vegetable Casserole (Printable)

Protein-rich green lentils baked with seasonal vegetables in aromatic herbs for a comforting vegetarian main.

# 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

# Step-by-step 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 3-4 minutes until softened and fragrant.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes to the pan. Cook for 5-6 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 the pan 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 the lentil and vegetable combination to a large ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese evenly over the mixture if desired.
08 - Bake uncovered for 25 minutes until the top is golden and the mixture bubbles around the edges.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley and serve.

# Expert Advice:

01 -
  • It's a complete meal in one dish: no fussing with sides because the lentils give you all the protein you need.
  • The house smells incredible while it bakes: that thyme-and-paprika aroma is basically an edible hug.
  • It actually tastes better the next day: flavors meld overnight, making it perfect for meal prep without feeling like leftovers.
02 -
  • Don't skip rinsing the lentils: I learned this the hard way when grit ended up in someone's mouth, and it completely changed how I approach this recipe now.
  • The casserole will seem a bit wet when you transfer it to the baking dish: this is exactly right, and the oven will firm it up perfectly without making it dry.
03 -
  • Taste your broth before you start: some store-bought broths are surprisingly salty, so knowing where you stand helps you season properly at the end.
  • Don't rush the simmering stage: those 20 minutes give the lentils time to absorb flavor and for everything to meld together, and skipping it really shows in the final result.
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