Pin It When the air turns crisp and the evenings grow longer, nothing warms the soul quite like a bubbling, savory casserole. This Green Lentil and Vegetable Casserole is a masterpiece of comfort, bringing together earthy, protein-rich lentils with a vibrant medley of seasonal vegetables and fragrant herbs. It is a wholesome main dish that proves vegetarian cooking can be both incredibly satisfying and deeply flavorful.
Pin It The magic of this dish lies in the layers of flavor. From the aromatic base of sautéed onions and garlic to the subtle heat of smoked paprika and the freshness of wilted spinach, every ingredient plays a vital role. The lentils provide a robust texture, while the golden crust of Parmesan and breadcrumbs adds that essential satisfying crunch to every bite.
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 uniform cooking, use a sharp chefs knife to dice your vegetables into even pieces. Using a 2-quart (2-liter) baking dish is essential for achieving the right depth, allowing the casserole to bubble throughout while the top becomes perfectly golden.
Varianten und Anpassungen
This recipe is highly versatile; you can easily swap in seasonal vegetables like butternut squash, sweet potatoes, or kale. For a strictly vegan version, simply use a dairy-free Parmesan alternative or nutritional yeast and ensure your breadcrumbs are vegan-friendly.
Serviervorschläge
Pair this hearty bake with a crisp green salad and a side of rustic, gluten-free bread to soak up the juices. For an elevated evening meal, serve it alongside a light red wine, such as a Pinot Noir, which beautifully complements the earthy green lentils.
Pin It With its rich textures and nourishing ingredients, this Green Lentil and Vegetable Casserole is a reliable favorite for any night of the week. Whether you are meal-prepping or hosting a cozy dinner, this dish brings a sense of warmth and wholesomeness to the table that everyone will enjoy.
Recipe Questions & Answers
- → Can I make this casserole ahead of time?
Yes, you can assemble the entire casserole up to 24 hours in advance and refrigerate before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What vegetables work best in this dish?
While the recipe calls for carrots, zucchini, bell peppers, and mushrooms, you can easily substitute seasonal vegetables like sweet potatoes, butternut squash, eggplant, or kale based on what's available.
- → How should I store leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F oven.
- → Can I freeze this casserole?
Yes, this freezes well. Let it cool completely, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this casserole?
A simple green salad with vinaigrette balances the heartiness perfectly. Crusty gluten-free bread, steamed rice, or roasted potatoes also make excellent sides to complete the meal.
- → How do I make it completely vegan?
Simply use nutritional yeast, vegan Parmesan alternative, or omit the cheese entirely. The casserole remains delicious and satisfying without dairy.