Lentil Casserole
Savor the comforting flavors of this hearty Lentil Casserole, a nutrient-packed vegetarian dish perfect for weeknight dinners or meal prepping. Loaded with protein-rich green or brown lentils, vibrant vegetables like carrots, celery, and spinach, and seasoned with fragrant herbs and spices including oregano, thyme, and cumin, this casserole is as wholesome as it is delicious. Simmered in a rich vegetable broth and baked to perfection, it’s topped with optional cheddar cheese and breadcrumbs for a golden, crispy finish. Ready in just an hour, this versatile dish is ideal as a satisfying main course or a crowd-pleasing side. Whether you’re looking for a cozy family meal or a plant-based option for your dinner rotation, this Lentil Casserole is sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrot, diced
- 2 celery stalk, diced
- 3 garlic cloves, minced
- 1 cup green or brown lentils, rinsed and drained
- 3 cups vegetable broth
- 1 15-ounce can diced tomatoes (canned, with juices)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups spinach, chopped
- 1 cup grated cheddar cheese (optional)
- 0.5 cup breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a thin layer of olive oil or non-stick spray.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking and stirring for 5 minutes until softened.
Add the minced garlic to the pot and cook for another minute until fragrant.
Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juices), oregano, thyme, cumin, salt, and black pepper. Raise the heat to bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Once the lentils are tender and most of the liquid has been absorbed, stir in the chopped spinach and let it wilt for 2-3 minutes.
Transfer the lentil mixture to the prepared casserole dish, spreading it out evenly.
If desired, sprinkle the top with grated cheddar cheese and/or breadcrumbs for a crispy, golden topping.
Place the casserole dish in the preheated oven and bake uncovered for 20 minutes, or until the top is browned and bubbling.
Remove from the oven and let the casserole cool for 5-10 minutes before serving.
Serve warm as a main dish or a side, and enjoy!
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5567 mg | 242% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 36.3 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1380 mg | 106% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4646 mg | 99% | |
*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.
