Red Lentil Casserole

If Red Lentil Casserole isn’t already on your weeknight “save me” list, it’s about to be. This is the kind of meal that feels like you tried way harder than you did—warm spices, creamy coconut milk, tender sweet potato, and rice that cooks right alongside the lentils in one happy, steamy bake. Translation: your kitchen will smell like a little cozy curry café, and you’ll still have energy to fold laundry… or, you know, dramatically ignore it.

As Chef Omar, I’m all about recipes that taste like a hug but don’t require a full-blown kitchen opera. This casserole is hearty, flavorful, and sneaks in that “I’m making smart choices” vibe—without tasting like a compromise.

Why You’ll Love This Red Lentil Casserole

• One dish, minimal drama. Everything bakes together—no separate pots, no “why is my rice still crunchy?” moment.
• Big flavor, simple ingredients. Curry powder + garam masala + cumin = instant glow-up.
• Creamy without dairy. Coconut milk brings the silkiness (and the “wow”).
• Meal-prep friendly. Leftovers reheat like a dream for 3–4 days.
• Customizable. Toss in extra veggies if your fridge drawer is giving “use me.”

Ingredients You’ll Need

Here’s what makes this casserole so comforting and crave-worthy:

• 1 cup basmati rice (or long-grain white rice)
• 1 cup red lentils (red/orange lentils only—these melt down fast)
• 2 tablespoons neutral oil (canola, avocado, vegetable)
• 1 ½ tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground ginger
• ⅛ teaspoon ground cinnamon
• 1 teaspoon Diamond Crystal kosher salt
• 2 ½ cups vegetable broth
• 1 (13.5 oz) can coconut milk
• 1 medium sweet potato, diced small (¼–½ inch cubes)
• 1 medium orange bell pepper, diced
• Chopped cilantro + lime wedges (for serving)
• ⅓ cup raw unsalted cashews (optional)

How to Make Red Lentil Casserole (Step-by-Step)

1) Preheat and prep

Preheat your oven to 375°F. Grab a 9×13-inch baking dish (or similar size that’s deep enough).

2) Rinse like you mean it

Rinse the basmati rice in a fine mesh sieve until the water runs clear.
Rinse and sort the red lentils (tiny stones happen, and nobody wants a surprise crunch).

3) Bloom those spices

In a medium pot over medium heat, drizzle in the oil. Once hot, add:

• curry powder
• garam masala
• cumin
• coriander
• ginger
• cinnamon

Toast for 30 seconds, stirring often. This wakes up the spices fast—don’t wander off to check your phone unless you enjoy the scent of “burnt regrets.”

4) Make the broth mixture

Add the salt, vegetable broth, and coconut milk. Whisk until combined. Bring it to a rapid simmer over medium-high heat.

5) Load the baking dish

To your baking dish, add:

• rinsed lentils
• rinsed rice
• diced sweet potato
• diced bell pepper

Give it a quick stir so everything’s evenly distributed.

6) Pour, stir, cover

Carefully pour the hot coconut-broth mixture into the baking dish. Stir again.

Cover tightly with foil (or an upside-down sheet pan—my favorite “why dirty another thing?” trick).

7) Bake

Bake on the middle rack for 25–30 minutes.

At 25 minutes, check:

• Rice should be tender.
• Lentils should be almost dissolved (that’s the magic—this becomes casserole-creamy, not lentil-soupy).

If lentils need more time, cover again and bake 10–15 minutes more.

8) Optional cashew finish

Remove the cover. If using cashews, sprinkle them on top and bake 5 more minutes to toast and let extra liquid evaporate.

No cashews? If the liquid looks perfect already, you can skip this step.

9) Serve like a pro

Top with chopped cilantro and a generous squeeze of lime. The lime is not just garnish—it’s the final “YES” that makes everything pop.

Chef Omar’s Tips (So This Comes Out Perfect)

• Dice the sweet potato small. Big chunks stay firm and steal the creamy vibe.
• Use red/orange lentils only. Brown lentils won’t break down the same way, and you’ll get a totally different texture.
• Cover tightly. Steam is doing half the work here. If your foil is loose, the rice may cook unevenly.
• Taste at the end and brighten. A squeeze of lime fixes almost everything—kind of like dry shampoo, but for food.
• If it looks “soupy,” don’t panic. Give it a few minutes uncovered, and it thickens as it cools.

A Little Kitchen Story (Because This One Deserves It)

The first time I made this Red Lentil Casserole, it was one of those days where I wanted something comforting but didn’t want to babysit a pot on the stove. Friends dropped by unexpectedly (because of course they did), and I needed a “feed everyone” plan that didn’t involve ordering pizza again. This casserole saved the day—everyone thought it was some elaborate, chef-y thing, and I just smiled like, “Oh this? Little something I threw together.” (I did not mention the part where my main strategy was bake and hope… but it worked beautifully.)

Easy Add-Ins and Swaps

Want to make it your own? Do it. This recipe plays well with others.

Add-in veggie ideas:

• Cauliflower florets
• Diced onion
• Green beans
• Spinach (stir in at the end)
• Peas (add near the end so they stay bright)

Protein boost options:

• Chickpeas (rinsed and drained)
• Diced tofu (toss in with the veggies)
• Shredded rotisserie chicken (if you’re not keeping it vegetarian—add at the end)

Rice swap:
Long-grain white rice works great. I don’t recommend brown rice here—it needs more liquid and time, and this casserole is about easy wins.

FAQs About Red Lentil Casserole.

Can I use brown rice?

I don’t recommend it for this Red Lentil Casserole. Brown rice needs more liquid and a longer bake time, which can throw off the texture.

What if my lentils aren’t broken down after 25 minutes?

No problem—cover it back up and bake 10–15 minutes more. Red lentils should cook down into a soft, almost creamy base.

How long do leftovers keep?

Best within 3–4 days in an airtight container in the fridge. Let it cool before refrigerating.

Can I freeze it?

I haven’t tested freezing this exact casserole, but it should work. The texture may get a little softer after thawing because of the coconut milk and lentils.

Do I have to use cashews?

Nope! They add a nice crunch, but the dish is still fantastic without them.

The Cozy Dinner You’ll Make on Repeat

This is one of those meals that checks every box: comforting, flavorful, and realistic for real life. You get creamy coconut curry goodness, tender sweet potato, and that satisfying, hearty spoonful that makes everyone quiet at the table (the best compliment, honestly). Keep this Red Lentil Casserole in your back pocket for busy nights, potlucks, or anytime you want dinner to feel like you’ve got it all together—even if your email inbox says otherwise.

Keep Cooking With More Lentil Love

• If you adored the cozy, curry-kissed vibe of this casserole, you’ll probably fall hard for One-Pan Garlicky Lentil Rice—same pantry-friendly comfort, with that “garlic did the most” energy for busy weeknights.
• Want to keep the creamy + satisfying theme going? Try Creamy Marry Me Lentils for a rich, swoon-worthy lentil dinner that feels restaurant-level without the restaurant bill (or the babysitter).
• Craving something warm and spoonable next time? Thai Coconut Red Lentil Soup is a dreamy cousin to this Red Lentil Casserole—coconutty, cozy, and perfect for meal prep lunches.
• And if you love learning the “why” behind your ingredients, bookmark What Food Goes Well With Lentils for easy pairing ideas—so you can turn lentils into a full-on flavor plan (not just a “what’s in the pantry” moment).

Now it’s your turn: if you made this Red Lentil Casserole, leave a quick review and tap your star rating below—⭐️⭐️⭐️⭐️⭐️—so other home cooks know it’s worth baking!

Red Lentil Casserole

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• Author: Omar
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This cozy Red Lentil Casserole is a one-pan, oven-baked dinner made with red lentils, basmati rice, sweet potato, warm curry spices, and creamy coconut milk. It’s comforting, plant-based, and perfect for busy weeknights or meal prep.

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Ingredients

Scale 1x2x3x

• 1 cup basmati rice (or long-grain white rice)

• 1 cup red lentils (red/orange lentils)

• 2 tablespoons neutral oil (canola or avocado)

• 1 ½ tablespoons curry powder

• 1 teaspoon garam masala

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon ground ginger

• ⅛ teaspoon ground cinnamon

• 1 teaspoon kosher salt

• 2 ½ cups vegetable broth

• 1 (13.5 oz) can coconut milk

• 1 medium sweet potato, diced small

• 1 medium orange bell pepper, diced

• ⅓ cup raw unsalted cashews (optional)

• Chopped cilantro, for garnish

• Lime wedges, for serving

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Instructions

1. Preheat oven to 375°F (190°C).

2. Rinse the basmati rice until water runs clear. Rinse and sort the red lentils, removing any debris.

3. Heat oil in a medium pot over medium heat. Add curry powder, garam masala, cumin, coriander, ginger, and cinnamon. Toast for 30 seconds, stirring constantly.

4. Add salt, vegetable broth, and coconut milk. Whisk and bring to a rapid simmer.

5. Add rinsed rice, lentils, diced sweet potato, and bell pepper to a 9×13-inch baking dish.

6. Carefully pour the hot broth mixture over the ingredients and stir to combine.

7. Cover tightly with foil or an inverted sheet pan and bake for 25–30 minutes.

8. Check for doneness. If lentils are not mostly broken down, re-cover and bake an additional 10–15 minutes.

9. Remove cover, sprinkle with cashews if using, and bake uncovered for 5 minutes to toast and reduce excess liquid.

10. Remove from oven and serve garnished with chopped cilantro and lime wedges.

Notes

Use red or orange lentils only—they cook quickly and create a creamy texture.

Dice sweet potato small so it cooks evenly. Leaving the skin on is recommended.

Do not substitute brown rice without adjusting liquid and cook time.

Store leftovers in an airtight container for 3–4 days in the refrigerator.

Feel free to add vegetables like cauliflower, onion, or green beans

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Indian-inspired

Nutrition

• Serving Size: 1 Serving
• Calories: 390 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 10 g
• Protein: 14 g
• Cholesterol: 0 mg