Pin It This Green Lentil and Vegetable Casserole is a hearty, comforting dish that perfectly combines protein-rich green lentils with a vibrant medley of seasonal vegetables. Baked until golden with aromatic herbs, it serves as a wholesome and satisfying main dish that is ideal for chilly evenings.
Pin It The combination of tender lentils and softened vegetables creates a wonderful texture, while the smoked paprika and dried herbs bring an earthy depth to the flavor profile. It is a nutritious meal that doesn't compromise on comfort.
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 results, use a 2-quart (2-liter) baking dish for the perfect depth. Utilizing a chef's knife for precise dicing ensures the vegetables cook evenly. Make sure to simmer the lentils just until tender to maintain a pleasant bite in the finished casserole.
Varianten und Anpassungen
For a fully vegan version, use a dairy-free Parmesan alternative or omit the cheese entirely. You can also easily swap in other seasonal vegetables you have on hand, such as squash, sweet potatoes, or kale, to suit your preferences.
Serviervorschläge
Serve this hearty dish with a simple green salad and crusty gluten-free bread for a complete meal. It also pairs wonderfully with a light red wine, such as a Pinot Noir, to complement the earthy tones of the lentils.
Pin It Enjoy this nutritious and fiber-rich meal that brings together the best of seasonal produce and pantry staples for a truly satisfying vegetarian dinner.
Recipe FAQs
- → Can I make this casserole ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate before baking. Add 10-15 minutes to the baking time if cooking straight from the refrigerator. You can also freeze the assembled, unbaked casserole for up to 3 months.
- → Do I need to soak green lentils before cooking?
No soaking required for green lentils. Simply rinse them thoroughly and simmer in vegetable broth for 20-25 minutes until tender. Unlike dried beans, lentils cook relatively quickly and don't require pre-soaking.
- → What vegetables work best in this casserole?
Root vegetables like carrots, parsnips, and sweet potatoes hold up well during baking. Other excellent options include butternut squash, eggplant, kale, or Swiss chard. Aim for about 4-5 cups total vegetables, diced into similar-sized pieces for even cooking.
- → How do I store leftovers?
Store cooled leftovers 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 at 350°F (175°C) for 15-20 minutes. The flavors often improve after a day or two.
- → Can I use different types of lentils?
Green lentils work best because they hold their shape during baking. Brown lentils are a suitable substitute, though they may become slightly softer. Avoid red or yellow lentils as they tend to dissolve and become mushy in casseroles.
- → Is this suitable for meal prep?
Absolutely. This casserole freezes beautifully and portions easily. Divide into individual containers for grab-and-go lunches throughout the week. The texture remains satisfying after freezing and reheating, making it ideal for batch cooking.