Save This Green Lentil and Vegetable Casserole is a wholesome, hearty dish that perfectly balances protein-rich legumes with a colorful medley of seasonal vegetables. Baked until golden and bubbling, it serves as a comforting vegetarian main course that is as nourishing as it is flavorful.
Save The secret to this casserole is the aromatic base of sautéed onions, garlic, and Mediterranean herbs. By simmering the lentils with tomato paste and smoked paprika before baking, you create a deep, savory foundation that pairs beautifully with the sweetness of roasted cherry tomatoes and bell peppers.
Ingredients
- 1 cup (200 g) green lentils, rinsed
- 3 cups (720 ml) vegetable broth (use gluten-free if needed)
- 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
- 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
- 1/2 cup (50 g) grated Parmesan or vegetarian hard cheese (optional)
- 1/4 cup (15 g) fresh parsley, chopped
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: Add 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: Season
- 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 2-quart ovenproof baking dish.
- Step 7: Top
- Sprinkle with grated cheese, if using.
- Step 8: Bake
- Bake uncovered for 25 minutes, until the top is golden and bubbling.
- Step 9: Finish
- Remove from oven, let rest for 5 minutes, then garnish with fresh parsley before serving.
Zusatztipps für die Zubereitung
Make sure to rinse the green lentils thoroughly before cooking to remove any dust. When simmering, keep an eye on the liquid levels; you want the lentils to be tender but not swimming in broth before they go into the oven. Always remember to remove the bay leaf before the baking stage for the best dining experience.
Varianten und Anpassungen
For a vegan version, simply omit the cheese or use a plant-based alternative. You can easily swap in any seasonal vegetables you have on hand, such as sweet potato, spinach, or kale. For extra depth of flavor, consider adding a splash of balsamic vinegar to the mixture just before transferring it to the baking dish.
Serviervorschläge
This hearty casserole is perfect when served alongside a thick slice of crusty bread to soak up the juices. A fresh green salad with a light vinaigrette also provides a nice crisp contrast to the warm, savory lentils.
Save Whether you are serving a family dinner or looking for a reliable meal prep option, this Green Lentil and Vegetable Casserole delivers consistent comfort and nutrition. It is a testament to how simple ingredients can come together to create a truly satisfying vegetarian feast.
Recipe Q&A
- → Can I use different types of lentils?
While green lentils work best as they hold their shape during baking, you can substitute brown lentils. Avoid red lentils as they tend to become too soft and mushy for this style of casserole.
- → How long does this casserole keep in the refrigerator?
Leftovers store well in an airtight container for 4-5 days. The flavors often develop and improve after a day or two. Reheat in the microwave or oven at 350°F until warmed through.
- → Can I freeze this dish?
Yes, this casserole freezes beautifully. Cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables work well as substitutes?
Sweet potato, butternut squash, spinach, kale, eggplant, or green beans all work wonderfully. Use whatever seasonal vegetables you have available, keeping the total quantity similar to the original recipe.
- → Is this suitable for meal prep?
Absolutely. This casserole is excellent for meal prep. Make it on Sunday and portion into containers for easy lunches throughout the week. It reheats perfectly without losing texture or flavor.
- → What can I serve with this casserole?
Crusty bread, warm dinner rolls, or a simple green salad complement this dish well. For a heartier meal, serve over cooked rice, quinoa, or mashed potatoes.