Lentil Casserole with White Wine
Hearty, comforting, and packed with wholesome flavor, this Lentil Casserole with White Wine is a dinner favorite that combines simplicity with sophistication. Featuring tender green or brown lentils simmered in a fragrant medley of sautéed vegetables, garlic, and aromatic herbs, this dish is elevated by the addition of dry white wine for a subtle depth and acidity. Slowly baked to perfection with vegetable broth and a hint of tomato paste, it’s finished with fresh baby spinach for a hint of green and optional Parmesan for a creamy touch. Perfect for cozy weeknight meals or as a centerpiece for a vegetarian feast, this casserole is both nourishing and satisfying. Serve it hot, garnished with parsley, for an irresistibly hearty dish that’s as delicious as it is easy to make. Targeted keywords: lentil casserole, white wine casserole, vegetarian casserole, one-pot meals, healthy dinner recipes.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils, rinsed
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1 cup White wine (dry)
- 3 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary, chopped
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 cups Baby spinach
- 0.25 cup Parmesan cheese (optional, for serving)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe casserole dish or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the white wine and simmer for 3-4 minutes, letting the wine reduce slightly.
Add the rinsed lentils, vegetable broth, tomato paste, thyme, rosemary, bay leaves, salt, and black pepper. Stir everything together.
Bring the mixture to a gentle boil, then cover the casserole dish with a lid or foil.
Transfer the dish to the preheated oven and bake for 40 minutes, stirring once halfway through cooking.
Remove the lid or foil and stir in the baby spinach. Return the dish to the oven, uncovered, for another 5 minutes, or until the spinach wilts and the lentils are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, topped with grated Parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5297 mg | 230% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 35.5 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1078 mg | 83% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3833 mg | 82% | |
*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.
