Carrot Lentil Casserole
Hearty, wholesome, and brimming with vibrant flavor, this Carrot Lentil Casserole is a comforting vegetarian delight that’s perfect for weeknight dinners or meal prep. Featuring tender carrots, protein-packed red lentils, and aromatic spices like cumin and coriander, this casserole offers a nutrient-rich dish that’s as satisfying as it is flavorful. A medley of diced tomatoes and vegetable broth creates a savory base, while a golden breadcrumb topping—optionally adorned with melted cheese—adds a delightful crunch. Easy to prepare in just an hour, this one-pan dish is both nourishing and budget-friendly, with the option to garnish with fresh parsley for a pop of color and freshness. Ideal for cozy family dinners, this high-fiber, plant-based recipe is a must-try for anyone looking to elevate their casserole game.
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Recipe Information
Ingredients
- 4 medium carrots
- 1 cup red lentils
- 1 large onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 0.5 cup shredded cheese (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Peel and thinly slice the carrots. Set aside.
Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
Chop the onion and mince the garlic cloves.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the cumin, coriander, paprika, thyme, salt, and black pepper. Cook for 30 seconds to toast the spices.
Add the sliced carrots to the skillet and stir to coat in the spice mixture.
Pour in the vegetable broth and diced tomatoes with their juice. Stir well.
Add the rinsed red lentils to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the lentils are mostly tender. If the mixture becomes too dry, add additional vegetable broth or water as needed.
Lightly grease a 9x13-inch casserole dish. Transfer the lentil and carrot mixture to the dish, spreading it out evenly.
Sprinkle the breadcrumbs evenly over the top of the casserole. If desired, also sprinkle shredded cheese over the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, until the topping is golden brown and crisp.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5343 mg | 232% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 46.6 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 860 mg | 66% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3700 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
