That Lentil Casserole
Hearty, wholesome, and bursting with flavor, "That Lentil Casserole" is the perfect comfort dish to satisfy your cravings while keeping it nutritious. Featuring protein-packed green or brown lentils simmered to perfection in vegetable broth, this casserole layers in sautéed aromatic vegetables like onion, carrots, and celery, along with a savory blend of garlic, oregano, thyme, and smoked paprika. The rich addition of diced tomatoes, tomato paste, and tender spinach brings depth and vibrancy, all topped with a golden, crispy breadcrumb crust (optionally enhanced with vegan Parmesan). Ready in just over an hour, this vegan casserole is easy to make, packed with plant-based protein, and ideal for a cozy dinner or meal prep. Garnish with fresh parsley for a pop of color and serve warm for a satisfying crowd-pleaser that everyone will love!
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 14.5 ounces diced tomatoes (canned, with juices)
- 2 tablespoons tomato paste
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 0.25 cup vegan Parmesan (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Rinse the lentils under cold water and pick out any debris or stones.
In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and let simmer for 20 minutes, or until the lentils are just tender. Drain any excess liquid and set aside.
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, dried oregano, dried thyme, and smoked paprika. Cook for an additional minute until fragrant.
Add the canned diced tomatoes (with their juices) and tomato paste to the skillet. Stir to combine, then let simmer for 5 minutes to thicken slightly.
Fold in the cooked lentils and baby spinach. Add salt and black pepper to taste. Stir until the spinach has wilted, then remove from heat.
Transfer the lentil mixture to a lightly greased 8x8-inch casserole dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the vegan Parmesan (if using). Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25 minutes, or until the topping is golden and crispy.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 13.0 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1156 mg | 25% | |
*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.
