Green Lentil and Vegetable Casserole

This Green Lentil and Vegetable Casserole is a wholesome, hearty dish that brings together protein-rich green lentils and a vibrant medley of seasonal vegetables. Baked to perfection, it serves as a comforting vegetarian main that is both nourishing and satisfying for any night of the week.

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The beauty of this European-inspired casserole lies in its simple, rustic preparation. By simmering lentils with aromatic herbs like thyme and oregano before finishing them in the oven, you create a depth of flavor that makes this dish a true standout in vegetarian cooking.

Ingredients

• Lentils
• 1 cup (200 g) green lentils, rinsed
• 3 cups (720 ml) vegetable broth (use gluten-free if needed)
• Vegetables
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup (150 g) cherry tomatoes, halved
• 1 cup (150 g) mushrooms, sliced
• Seasonings
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (adjust to taste)
• 2 tablespoons tomato paste
• 1 bay leaf
• Topping
• 1/2 cup (50 g) grated Parmesan or vegetarian hard cheese (optional)
• 1/4 cup (15 g) fresh parsley, chopped

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Instructions

Step 1: Prep

Preheat oven to 375°F (190°C).

Step 2: Sauté Aromatics

In a large saucepan, heat olive oil over medium heat. Add onion and garlic, sauté for 3–4 minutes until softened.

Step 3: Cook Vegetables

Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.

Step 4: Combine

Stir in lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix well.

Step 5: Simmer

Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are just tender.

Step 6: Transfer

Remove the bay leaf. Transfer the mixture to a large ovenproof baking dish.

Step 7: Add Topping

Sprinkle with grated cheese, if using.

Step 8: Bake

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

Step 9: Garnish

Remove from oven, let rest for 5 minutes, then garnish with fresh parsley before serving.

Zusatztipps für die Zubereitung

Always rinse your lentils thoroughly before cooking to ensure the best flavor. For the perfect texture, simmer the lentils until they are just tender but still have a slight bite before moving them to the oven, as they will continue to soften while baking.

Varianten und Anpassungen

For a vegan version, simply omit the cheese or use a plant-based alternative. This recipe is highly versatile, so feel free to swap in any seasonal vegetables you have on hand, such as sweet potato, spinach, or kale.

Serviervorschläge

This casserole is best enjoyed warm. Serve it with a side of crusty bread to soak up the savory broth, or pair it with a crisp green salad for a lighter, balanced meal.

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With 16g of protein and 320 calories per serving, this Green Lentil and Vegetable Casserole is a nutritional powerhouse. Whether you're looking for a meatless Monday staple or a comforting weekend meal, this rustic dish is sure to become a favorite.

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Recipe FAQs

→ Can I use dried herbs instead of fresh?

Yes, the dried thyme and oregano work beautifully in this dish. If you prefer fresh herbs, use about three times the amount and add them near the end of cooking to preserve their bright flavor.

→ How long does this keep in the refrigerator?

This casserole stores well for 4-5 days in an airtight container in the refrigerator. The flavors often deepen and improve after a day or two.

→ Can I freeze this casserole?

Absolutely. Freeze individual portions or the entire dish before baking. Thaw overnight in the refrigerator and reheat at 350°F (175°C) until warmed through, adding 10-15 minutes to the baking time if frozen.

→ What can I serve with this?

Crusty bread for soaking up the flavorful broth, a simple green salad with vinaigrette, or roasted potatoes make excellent accompaniments. It's satisfying enough to stand alone as a complete meal.

→ Can I use other types of lentils?

Brown or black lentils work well as they hold their shape during baking. Red lentils tend to become mushy, so avoid them unless you prefer a thicker, more stew-like consistency.

→ Is this suitable for meal prep?

Perfect for meal prep. Make a batch on Sunday and portion into containers for easy lunches throughout the week. Reheat gently with a splash of water or broth if needed.