Herbed Lentil Casserole
Savor the comforting flavors of this hearty Herbed Lentil Casserole, a wholesome and protein-packed dish that’s perfect for plant-based eaters and comfort food lovers alike. Packed with tender brown or green lentils simmered in vegetable broth, an aromatic medley of sautéed onion, carrot, and celery, and seasoned with earthy thyme, oregano, and a hint of paprika, this casserole brings rich, savory warmth to your table. Fresh baby spinach adds a nutritious touch, while a golden breadcrumb topping—optionally enriched with parmesan—provides a delightful crunch. Quick to prepare and baked to perfection, it’s ideal for weeknight dinners or as a crowd-pleasing vegetarian main course. Serve piping hot, garnished with fresh parsley, for a meal that’s as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 cups baby spinach leaves
- 1 cup breadcrumbs
- 0.5 cup parmesan cheese, grated (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rinse the lentils thoroughly under cold water, then place them in a saucepan with the vegetable broth. Bring to a boil, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess broth if necessary.
While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, dried thyme, oregano, and paprika. Cook for another minute until fragrant.
Mix the cooked lentils into the skillet with the sautéed vegetables. Add the baby spinach and stir until wilted. Season the mixture with salt and black pepper.
Transfer the lentil and vegetable mixture into a greased 9x9-inch baking dish.
In a small bowl, combine the breadcrumbs and parmesan cheese (if using). Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crisp.
Remove the casserole from the oven and let it cool slightly. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 6610 mg | 287% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 33.7 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1720 mg | 132% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3438 mg | 73% | |
*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.
