Lentil and Potato Casserole
Warm, hearty, and packed with plant-based goodness, this Lentil and Potato Casserole is the ultimate comfort food for any night of the week. Featuring a wholesome blend of tender lentils, creamy Russet potatoes, and aromatic vegetables like carrots, celery, and onions, this dish is infused with bold flavors from smoked paprika, ground cumin, and thyme. A bubbling layer of optional shredded cheese adds a touch of indulgence, while fresh parsley makes for a vibrant garnish. Easily baked to perfection in under an hour, this casserole is a nutritious option that's both vegetarian and budget-friendly, making it perfect for family dinners or meal prepping. Rich in protein, fiber, and hearty textures, this satisfying casserole pairs beautifully with a crisp green salad or crusty bread for a well-rounded meal.
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 4 medium Russet potatoes
- 1 medium onion
- 2 large carrots
- 2 celery stalks
- 3 garlic cloves
- 1 14-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheese (optional, for topping)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the lentils under cold water and set them aside.
Peel and dice the potatoes into bite-sized cubes. Then dice the onion, carrots, and celery into small pieces. Mince the garlic.
In a large pot or deep skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic, smoked paprika, dried thyme, and ground cumin. Cook for 1 minute until fragrant.
Add the diced tomatoes (with their juices), rinsed lentils, diced potatoes, vegetable broth, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils and potatoes are tender.
Transfer the lentil and potato mixture to a lightly greased casserole dish.
If desired, sprinkle shredded cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 45.8 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1292 mg | 99% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7378 mg | 157% | |
*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.
