Save Theres something magical about pulling a bubbling casserole from the oven on a chilly evening. This green lentil version started as an experiment during a particularly long winter when I was determined to use up every vegetable in my crisper drawer. The way the smoked paprika mingles with the sweetness of roasted vegetables creates this incredible depth that makes everyone forget theyre eating something so healthy.
I first made this for a dinner party where my friend announced she was vegan at the last minute. Panic set in until I remembered a bag of green lentils in the pantry. The casserole was such a hit that the meat eaters went back for seconds, and now its my go to for feeding mixed crowds without anyone feeling like theyre missing out.
Ingredients
- 1 cup green lentils, rinsed: Green lentils hold their shape beautifully during baking, unlike red lentils that can turn mushy
- 3 cups vegetable broth: Use a high quality broth you enjoy drinking on its own since it provides the foundational flavor
- 2 tablespoons olive oil: This helps the vegetables develop those gorgeous caramelized edges in the oven
- 1 large onion, diced: Yellow onions work perfectly here, becoming sweet and mellow as they cook
- 2 garlic cloves, minced: Fresh garlic makes a noticeable difference over jarred versions
- 2 medium carrots, diced: These add natural sweetness and a pop of color to the finished dish
- 2 celery stalks, diced: They provide a subtle aromatic base that deepens the overall flavor profile
- 1 red bell pepper, chopped: The red variety brings more sweetness than green peppers
- 1 zucchini, chopped: Try to cut pieces uniformly so they cook at the same rate
- 1 cup cherry tomatoes, halved: They burst during baking creating little pockets of concentrated flavor
- 1 cup mushrooms, sliced: Button or cremini mushrooms both work wonderfully here
- 1 teaspoon dried thyme: This herb pairs exceptionally well with lentils and earthy vegetables
- 1 teaspoon dried oregano: Adds that classic Mediterranean note everyone recognizes
- 1 teaspoon smoked paprika: The secret ingredient that gives this casserole its distinctive character
- 1/2 teaspoon salt: Adjust based on how salty your vegetable broth is
- 1/2 teaspoon black pepper: Freshly cracked pepper makes a noticeable difference
- 2 tablespoons tomato paste: Concentrates the umami flavors and helps bind everything together
- 1 bay leaf: Remove it before serving but let it work its magic during cooking
- 1/2 cup grated Parmesan: Optional but creates a lovely golden crust on top
- 1/4 cup fresh parsley, chopped: Adds a bright fresh finish against the rich casserole
Instructions
- Get your oven ready:
- Preheat to 375°F and position a rack in the center so the casserole bakes evenly
- Build the flavor base:
- Heat olive oil in a large saucepan over medium heat, add the onion and garlic, and cook until they become fragrant and translucent, about 3 or 4 minutes
- Add the harder vegetables:
- Toss in the carrots and celery first, giving them a 2 minute head start before adding the remaining vegetables
- Soften the remaining vegetables:
- Add the bell pepper, zucchini, mushrooms, and cherry tomatoes, cooking everything for another 5 to 6 minutes until they begin to yield slightly
- Season the mixture:
- Stir in the lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper until everything is well coated
- Simmer the lentils:
- Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes until the lentils are just tender but still hold their shape
- Prep for baking:
- Fish out and discard the bay leaf, then transfer the mixture to a large ovenproof baking dish
- Add the finishing touch:
- Sprinkle the grated cheese over the top if you are using it, creating an even layer for maximum golden coverage
- Bake to perfection:
- Bake uncovered for 25 minutes until the top is golden brown and you see those irresistible bubbles around the edges
- Rest and serve:
- Let the casserole rest for 5 minutes before sprinkling with fresh parsley and serving
Save This recipe became a weeknight staple in our house after my daughter declared it better than the mac and cheese she used to beg for. Theres something deeply satisfying about watching a simple collection of vegetables transform into something so comforting and complete.
Making It Your Own
The beauty of this casserole lies in its adaptability. During spring I add fresh spinach and asparagus, while autumn calls for cubes of butternut squash and a pinch of cinnamon. The recipe never seems to mind these small adjustments and often rewards experimentation with surprising new favorites.
Serving Suggestions
A piece of crusty bread is all you really need to turn this into a complete meal. The bread soaks up the flavorful juices at the bottom of each serving. On warmer days a crisp green salad with a bright vinaigrette cuts through the richness beautifully.
Storage and Reheating
This casserole keeps well in the refrigerator for up to four days and actually improves as the flavors continue to meld together. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven until heated through.
- Freeze portions in airtight containers for up to three months
- Thaw overnight in the refrigerator before reheating
- Add a splash of water if it seems dry after reheating
Save Hope this becomes one of those recipes you turn to again and again, adapting it as the seasons change and making it completely your own.
Recipe Guide
- → Can I make this casserole ahead of time?
Absolutely. Prepare the dish through step 6, then cover and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking cold.
- → What vegetables work best in this casserole?
The combination listed provides excellent texture and flavor balance, but you can easily substitute based on seasonality. Sweet potatoes, spinach, kale, eggplant, or butternut squash all work beautifully.
- → Do I need to soak the lentils first?
No soaking required for green lentils. Simply rinse them thoroughly before adding to the dish. They cook directly in the broth, absorbing flavor as they become tender.
- → How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for 3-4 days. The flavors continue to develop and often taste even better the next day. Reheat gently in the oven or microwave.
- → Can I freeze this casserole?
Yes, freeze before baking or after cooling completely. Wrap tightly in freezer-safe packaging for up to 3 months. Thaw overnight in the refrigerator before reheating and baking until heated through.
- → What can I serve alongside this casserole?
Crusty bread is perfect for soaking up the flavorful broth. A crisp green salad with vinaigrette provides nice contrast, or roasted potatoes make it even more substantial for hungrier appetites.