Green Lentil and Vegetable Casserole (Printable Version)

Protein-rich green lentils baked with seasonal vegetables in a savory tomato herb broth for a comforting wholesome meal.

# 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, sauté for 3-4 minutes until softened and fragrant.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes to 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 in vegetable broth 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 contents to large ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese evenly over casserole surface if using.
08 - Bake uncovered for 25 minutes until top is golden brown and mixture bubbles at edges.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • It tastes like Sunday dinner but comes together on any random weeknight without fuss or pretense.
  • One dish transforms humble vegetables and lentils into something so satisfying that nobody notices it's meat-free.
  • The recipe forgives small changes—swap vegetables, adjust seasoning—and still delivers comfort.
02 -
  • Removing that bay leaf is non-negotiable—I learned this the embarrassing way when someone bit into one at dinner.
  • Don't skip the initial vegetable sauté; those 5–6 minutes create sweetness and depth that makes the entire casserole taste more intentional.
  • The lentils keep cooking slightly in the oven, so aim for just-tender at the stovetop stage rather than fully soft.
03 -
  • Invest in a good-quality baking dish with enough height that nothing bubbles over—trust me on this one.
  • The golden, slightly caramelized cheese top is what makes people return for second helpings, so don't skip it even if you're not usually a cheese person.
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