Roman Soldier Casserole
Transport your taste buds back to ancient Rome with the hearty and flavorful Roman Soldier Casserole. This rustic, oven-baked dish combines tender ground beef, nutrient-packed lentils, and chewy pearl barley, all simmered in a savory medley of chicken broth and crushed tomatoes. Aromatic herbs like oregano and thyme infuse a timeless depth of flavor, while sautéed vegetables—onions, garlic, carrots, and celery—create a comforting base. Perfectly balanced between wholesome and indulgent, this casserole is finished with a sprinkle of fresh parsley and optional Parmesan cheese for a rich, satisfying touch. Ready in just over an hour, it's the perfect one-pot dinner for feeding a crowd while channeling classic Mediterranean comfort. A must-try for fans of hearty casseroles and ancient culinary inspiration!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, peeled and diced carrots
- 2 medium, diced celery stalks
- 500 grams ground beef
- 1 cup cooked lentils
- 1 cup pearl barley
- 3 cups chicken broth
- 1 can (400 grams) crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 cup (optional, for serving) grated parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe pot or casserole dish, heat the olive oil over medium heat.
Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the cooked lentils and pearl barley, mixing them well with the beef and vegetables.
Pour in the chicken broth and crushed tomatoes. Stir to combine.
Add the bay leaves, oregano, thyme, salt, and black pepper to the mixture. Stir everything together and bring it to a simmer.
Once simmering, cover the pot with a lid and transfer it to the preheated oven.
Bake for 30-35 minutes, or until the barley is tender and the casserole is bubbling.
Remove the pot from the oven and discard the bay leaves.
Sprinkle the chopped parsley over the casserole for freshness.
Serve hot, optionally topped with grated Parmesan cheese.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 33.4 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 875 mg | 67% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4744 mg | 101% | |
*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.
