Green Lentil and Vegetable Casserole

Experience the ultimate comfort with this Green Lentil and Vegetable Casserole. This hearty main dish is a nutritional powerhouse, combining protein-rich green lentils with a vibrant medley of seasonal vegetables and aromatic herbs. It is the perfect wholesome solution for chilly evenings when you crave something both filling and healthy.

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This easy-to-prepare dish brings international flair to your kitchen with a blend of smoked paprika, thyme, and oregano. Whether you are cooking for a family or meal-prepping for the week, this casserole is a reliable staple that tastes even better as the flavors meld.

Ingredients

• Lentils: 1 cup (200 g) dried green lentils, rinsed; 3 cups (720 ml) vegetable broth
• Vegetables: 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 cup (150 g) button mushrooms, sliced; 1 cup (150 g) cherry tomatoes, halved; 2 cups (60 g) fresh spinach, roughly chopped
• Herbs & Seasonings: 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp ground black pepper; 1/2 tsp salt (or to taste)
• Topping: 1/3 cup (30 g) grated Parmesan cheese (or vegan alternative); 1/2 cup (40 g) gluten-free breadcrumbs (optional)

Instructions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid.

Step 3

While lentils cook, heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.

Step 4

Add carrots, zucchini, bell pepper, and mushrooms. Cook, stirring occasionally, for 5–7 minutes until vegetables begin to soften.

Step 5

Stir in cherry tomatoes, spinach, thyme, oregano, smoked paprika, salt, and black pepper. Cook for another 2–3 minutes until spinach wilts.

Step 6

Combine cooked lentils and sautéed vegetables in a large mixing bowl. Mix well to combine.

Step 7

Transfer the mixture to a greased 2-quart (2-liter) baking dish. Sprinkle with Parmesan cheese and breadcrumbs (if using).

Step 8

Bake uncovered for 20–25 minutes, until the top is golden and the casserole is bubbling.

Step 9

Let rest for 5 minutes before serving.

Zusatztipps für die Zubereitung

To ensure the best texture, do not overcook the lentils during the initial boiling phase; they should be 'al dente' as they will continue to soften during the baking process. Always use a 2-quart baking dish to ensure even heat distribution and a perfect golden-brown topping.

Varianten und Anpassungen

For a completely vegan version, simply swap the Parmesan for a dairy-free alternative or nutritional yeast. This dish is also highly adaptable to the seasons—feel free to substitute zucchini or peppers with squash, sweet potatoes, or kale depending on what is fresh at your local market.

Serviervorschläge

This casserole is a complete meal on its own, but it pairs beautifully with a crisp green salad and some crusty gluten-free bread. If you are serving this for a special dinner, a light red wine like Pinot Noir complements the earthy tones of the lentils and mushrooms perfectly.

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With its high fiber content and 320 calories per serving, this Green Lentil and Vegetable Casserole is a guilt-free way to enjoy a comforting, protein-packed meal. Enjoy the simple preparation and the deep, savory flavors of this international vegetarian favorite.

Recipe Questions & Answers

→ Can I use other types of lentils?

Green lentils hold their shape best during baking. Brown lentils work as a substitute, but red or yellow lentils become too soft and mushy for this dish.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15-20 minutes or microwave individual portions until heated through.

→ Can this be made ahead?

Absolutely. Prepare through step 7, cover tightly, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if placing cold dish in the oven.

→ What vegetables work best as substitutes?

Sweet potatoes, butternut squash, kale, eggplant, or green beans all work wonderfully. Choose vegetables with similar cooking times or adjust sizes accordingly.

→ How can I make this vegan?

Simply replace the Parmesan with nutritional yeast or vegan cheese. The dish remains just as flavorful and satisfying without dairy.

→ Can I freeze this casserole?

Yes, freeze for up to 3 months. Cool completely, wrap tightly in foil and plastic wrap. Thaw overnight in the refrigerator before reheating.