Description
This vegetarian lentil casserole is a cozy, hearty baked dish made with green lentils, tender vegetables, savory seasonings, and a golden cheesy topping. Perfect for weeknight dinners, meal prep, or comforting family meals.
Ingredients
1.5 cups uncooked green lentils, rinsed
1.5 cups peeled and chopped potatoes
1 medium carrot, finely chopped
½ cup green peas, fresh or frozen
1 stalk celery, finely chopped
1 large red onion, finely chopped
2–3 large garlic cloves, minced
1 can diced tomatoes, with juices
2¾ cups vegetable stock
1 teaspoon dried oregano
½ teaspoon red chili flakes
¼ teaspoon ground black pepper
Salt, to taste
2 cups shredded melting cheese of choice
2 tablespoons fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 375°F.
Rinse the lentils and transfer them to a large baking dish.
Add potatoes, carrot, peas, celery, onion, and garlic.
Stir in diced tomatoes, vegetable stock, oregano, chili flakes, black pepper, and salt.
Cover the dish tightly with foil and bake for 1½ hours, stirring once halfway through.
Remove foil, sprinkle cheese evenly over the top, and return to the oven uncovered.
Bake for 15 minutes or until the cheese is melted and lightly golden.
Garnish with fresh parsley and serve warm.
Notes
Green lentils work best because they hold their shape during baking.
Dice vegetables evenly for consistent cooking.
For a sharper flavor, use a mix of cheddar and mozzarella.
Let the casserole rest for 5–10 minutes before serving for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 20 g
- Cholesterol: 30 mg