Spicy Root Vegetable Lentil Casserole
Warm, comforting, and bursting with bold flavors, this Spicy Root Vegetable Lentil Casserole is the ultimate nourishing one-pot meal! Packed with hearty diced carrots, parsnips, sweet potatoes, and protein-rich red lentils, this plant-based dish is infused with a vibrant blend of spices like smoked paprika, cumin, and turmeric, delivering a punch of warmth in every bite. Simmered in a rich tomato and vegetable broth base, then baked to perfection with an optional golden breadcrumb topping, this casserole is both wholesome and satisfying. Ideal for cozy weeknight dinners, it’s finished with fresh spinach for a pop of greens and the option of fresh cilantro for added brightness. Ready in just over an hour and serving six, this recipe combines nutrition, bold taste, and ease, making it a must-try vegetarian staple. Whether you're seeking meal prep inspiration or a crowd-pleasing dish, this casserole won't disappoint!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 medium, diced parsnip
- 1 large, diced sweet potato
- 1 cup red lentils
- 1 14-ounce can canned diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon (adjust to taste) red pepper flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons, chopped (optional) fresh cilantro
- 0.5 cup (optional, for topping) bread crumbs
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the carrot, parsnip, and sweet potato to the skillet, and sauté for 5 minutes to lightly soften the vegetables.
Rinse the red lentils under cold water until the water runs clear, then add them to the skillet.
Stir in the diced tomatoes, vegetable broth, ground cumin, ground coriander, smoked paprika, turmeric, red pepper flakes, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 10 minutes, stirring occasionally.
Remove the skillet from heat and stir in the baby spinach until wilted.
If desired, sprinkle bread crumbs evenly over the top of the casserole for a crunchy finish.
Transfer the entire skillet or casserole dish to the preheated oven and bake uncovered for 25–30 minutes, or until the vegetables are tender and the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes.
Finish with a sprinkle of fresh cilantro, if using, and serve warm.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 61.4 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4892 mg | 104% | |
*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.
