Ranch Style Lentil Casserole
Dive into comfort food heaven with this hearty Ranch Style Lentil Casserole, a flavorful and wholesome dish that's perfect for busy weeknights or casual family dinners. Packed with protein-rich green or brown lentils, tender sautéed vegetables, and the zesty kick of ranch seasoning, this casserole delivers on both nutrition and taste. A touch of smoked paprika and cumin adds a smoky, warming depth, while a golden layer of melted cheddar cheese creates a satisfying finish. Quick to prepare with just 15 minutes of prep time, this one-pan wonder bakes to bubbly perfection in under an hour. Garnish with fresh parsley for a pop of color and serve it as a standalone meal or alongside a crisp green salad for a complete, balanced dinner.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons ranch seasoning mix
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the lentils under cold water to remove any debris, then place them in a medium saucepan with 3 cups of water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes until tender. Drain any excess water and set aside.
While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir the canned diced tomatoes, ranch seasoning mix, smoked paprika, ground cumin, salt, and black pepper into the skillet. Let the mixture simmer for 5 minutes to blend the flavors.
Stir the cooked lentils into the skillet with the vegetable and tomato mixture, ensuring everything is well combined.
Transfer the lentil and vegetable mixture to a greased 9x13-inch casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley (if desired) before serving.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 27.1 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1117 mg | 86% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2158 mg | 46% | |
*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.
