Pin it Last winter, my sister dropped by unexpectedly with bags of vegetables from her farmers market haul. We stood in my tiny kitchen, chopping and chatting while rain drummed against the window, and somehow created this casserole that made the whole house smell like comfort. Now whenever I make it, I remember that afternoon and how the best meals often come from moments of spontaneity rather than careful planning.
I brought this to a potluck last month and watched three different people ask for the recipe. My friend Sarah, who swears she hates lentils, went back for seconds and then messaged me at 11pm that night asking exactly which spices I used. Theres something about how the smoked paprika mellows in the oven that makes people rethink everything they know about vegetarian casseroles.
Ingredients
- 1 cup (200 g) green lentils, rinsed: Green lentils hold their shape better than red ones during baking, giving the casserole satisfying texture rather than turning mushy
- 3 cups (720 ml) vegetable broth: Use a good quality broth you enjoy drinking on its own since it reduces and concentrates as the lentils cook
- 2 tablespoons olive oil: This helps the vegetables develop those golden edges that add depth to the final dish
- 1 large onion, diced: Yellow onions work perfectly here, becoming sweet and aromatic as they cook down
- 2 garlic cloves, minced: Fresh garlic adds a backbone of flavor that dried garlic simply cannot replicate
- 2 medium carrots, diced: These bring natural sweetness and color that brightens the whole casserole
- 2 celery stalks, diced: Essential for that classic aromatic base, providing subtle savory notes
- 1 red bell pepper, chopped: Adds beautiful color and a touch of sweetness that balances the earthy lentils
- 1 zucchini, chopped: Use smaller zucchini for better texture since large ones can become watery
- 1 cup (150 g) cherry tomatoes, halved: They burst during baking creating little pockets of concentrated flavor
- 1 cup (150 g) mushrooms, sliced: Button or cremini mushrooms work equally well, adding umami richness
- 1 teaspoon dried thyme: This herb pairs beautifully with lentils and gives the dish a European countryside feel
- 1 teaspoon dried oregano: Adds earthy, slightly floral notes that complement the vegetables
- 1 teaspoon smoked paprika: The secret ingredient that makes people ask what you put in this
- 1/2 teaspoon ground black pepper: Freshly ground adds more complexity than pre-ground
- 1/2 teaspoon salt: Adjust based on whether your broth is already salted
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds richness to the broth
- 1 bay leaf: Remove before baking but let it work its magic during simmering
- 1/2 cup (50 g) grated Parmesan: Optional but creates a gorgeous golden crust and salty finish
- 1/4 cup (15 g) fresh parsley, chopped: Adds fresh color and a bright finish against the rich casserole
Instructions
- Preheat your oven:
- Set it to 375°F (190°C) so its ready when you finish the stove top portion
- Start the aromatic base:
- Heat olive oil in a large saucepan over medium heat, then add onion and garlic, sautéing for 3-4 minutes until they soften and become fragrant
- Add the hearty vegetables:
- Toss in carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes, cooking for 5-6 minutes until they begin to soften and release their aromas
- Build the flavor foundation:
- Stir in lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper, mixing until everything is well combined and fragrant
- Add the liquid and simmer:
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally until lentils are just tender
- Prep for baking:
- Fish out and discard the bay leaf, then transfer the mixture to a large ovenproof baking dish, spreading it evenly
- Add the golden topping:
- Sprinkle grated cheese over the top if using, creating an even layer that will bubble and brown beautifully
- Bake to perfection:
- Bake uncovered for 25 minutes until the top is golden and bubbling around the edges
- Finish and serve:
- Let the casserole rest for 5 minutes to set slightly, then scatter fresh parsley on top before serving
Pin it My neighbor texted me the day after I left a container of this on her porch, saying she ate it cold straight from the fridge for breakfast. Thats when I knew this recipe had transcended ordinary weeknight dinner status and become something people genuinely crave.
Make It Your Own
Ive made this with whatever vegetables looked sad in my crisper drawer, and it turns out beautifully every time. Sweet potato, butternut squash, spinach, or kale all work wonderfully here.
Serving Suggestions
A crusty baguette for soaking up the flavorful juices and a simple green salad with bright vinaigrette balance the richness perfectly. On cold nights, I love it with a glass of full bodied red wine.
Storage and Reheating
This casserole actually tastes better the next day as the flavors meld together. Store in the refrigerator for up to 4 days or freeze individual portions for those nights when cooking feels impossible.
- Reheat covered at 350°F (175°C) for about 20 minutes until hot throughout
- Add a splash of water or broth if it seems dry after refrigerating
- The cheese topping will re crisp under the broiler for 2-3 minutes if you want that fresh baked texture
Pin it Theres something deeply satisfying about serving a dish that feels substantial and nourishing while being completely plant based. This casserole has earned its permanent place in my regular rotation.
Recipe FAQ
- → Can I make this casserole vegan?
Yes, simply omit the grated cheese topping or substitute with a plant-based alternative. The rest of the dish is naturally vegan when using vegetable broth.
- → Can I use dried herbs instead of fresh?
Absolutely. The dried thyme and oregano work beautifully in this dish. If using fresh herbs instead, use about three times the amount called for in the recipe.
- → How long does this casserole keep in the refrigerator?
This casserole stores well in an airtight container in the refrigerator for 4-5 days. The flavors often develop and improve after a day or two.
- → Can I freeze this lentil casserole?
Yes, this freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables work best as substitutions?
Sweet potatoes, spinach, kale, butternut squash, or eggplant all work wonderfully. Use whatever seasonal vegetables you have available for a flexible and economical dish.
- → Do I need to soak the green lentils before cooking?
No, green lentils don't require pre-soaking. Simply rinse them thoroughly before adding to the dish. They cook directly in the vegetable broth and simmer sauce.