Save The first time I made this lentil casserole was on a dreary rainy Sunday when the house felt cold and I needed something that would warm us from the inside out. My grandmother used to say that lentils were the poor mans protein but honestly they are one of the most satisfying things to eat when cooked properly. The smell of thyme and smoked paprika drifting through the kitchen made everyone gather around asking what was for dinner hours before we actually ate.
I once brought this to a potluck where the host was skeptical about a vegetarian main being filling enough. By the end of the night the baking dish was scraped clean and three people asked for the recipe. Something about the way the lentils absorb all those vegetable flavors while baking makes it taste like it simmered all day even though it comes together quickly.
Ingredients
- 1 cup green lentils rinsed: Green lentils hold their shape better than red ones during baking giving the casserole a satisfying texture
- 3 cups vegetable broth: Use a good quality broth because it provides most of the seasoning base
- 2 tablespoons olive oil: This helps soften the vegetables and adds richness to the final dish
- 1 large onion diced: The foundation of flavor so take time to cook it properly
- 2 garlic cloves minced: Add this after the onion has softened so it does not burn
- 2 medium carrots diced: They add natural sweetness and hold up well during baking
- 2 celery stalks diced: Provides a subtle aromatic backbone
- 1 red bell pepper chopped: Brings color and a slight sweetness
- 1 zucchini chopped: Use chunks that are not too small or they will disappear during baking
- 1 cup cherry tomatoes halved: They burst and create little pockets of juicy flavor
- 1 cup mushrooms sliced: They become meaty and concentrated in the oven
- 1 teaspoon dried thyme: Earthy and perfect with lentils
- 1 teaspoon dried oregano: Adds Mediterranean depth
- 1 teaspoon smoked paprika: This is the secret ingredient that makes the dish taste special
- 2 tablespoons tomato paste: Concentrates the savory notes
- 1 bay leaf: Remove it before baking but let it work its magic during simmering
- 1/2 cup grated Parmesan or vegetarian hard cheese: Creates a golden savory crust
- 1/4 cup fresh parsley chopped: Adds brightness and color before serving
Instructions
- Get the oven ready:
- Preheat to 375°F so it is hot when the lentils are done simmering
- Build the flavor base:
- Heat olive oil in a large saucepan over medium heat then cook the onion for about 4 minutes until it is translucent and fragrant
- Add the aromatics:
- Stir in the garlic and cook for just 30 seconds until you can smell it
- Soften the vegetables:
- Add the carrots celery bell pepper zucchini mushrooms and cherry tomatoes cooking for 5 to 6 minutes until they start to soften
- Season the mixture:
- Stir in the lentils tomato paste thyme oregano smoked paprika bay leaf salt and pepper making sure everything is well coated
- Simmer the lentils:
- Pour in the vegetable broth bring to a boil then reduce heat and simmer uncovered for 20 minutes until the lentils are just tender
- Prep for baking:
- Remove the bay leaf and transfer everything to a large ovenproof baking dish
- Add the golden topping:
- Sprinkle the grated cheese over the top if using
- Bake until bubbly:
- Bake uncovered for 25 minutes until the top is golden and the edges are bubbling
- Rest and garnish:
- Let it sit for 5 minutes then sprinkle with fresh parsley before serving
Save 
Save This recipe has become my go to when friends drop by unexpectedly because I usually have all the ingredients in the pantry. Last winter my neighbor came over while it was baking and stayed for dinner just from the smell wafting through the hallway.
Making It Your Own
The beauty of this casserole is how forgiving it is with substitutions. I have made it with sweet potatoes in autumn added spinach in winter and thrown in fresh basil from the garden in summer.
Serving Suggestions
Crusty bread is essential for soaking up the flavorful juices at the bottom of the dish. A simple green salad with a bright vinaigrette cuts through the richness and balances the meal.
Storage And Reheating
This casserole keeps well in the refrigerator for up to four days and freezes beautifully for up to three months. The flavors actually develop and meld together making leftovers even more delicious than the first day.
- Reheat covered in the oven at 350°F for about 20 minutes
- Add a splash of water or broth when reheating if it seems dry
- Let frozen casserole thaw overnight in the refrigerator before baking
Save 
Save There is something deeply satisfying about serving a dish that looks impressive but comes together with such humble ingredients. This lentil casserole has earned its permanent place in my weekly rotation.
Recipe Questions & Answers
- → Can I make this casserole vegan?
Yes, simply omit the Parmesan cheese topping or use a plant-based cheese alternative. The rest of the dish is naturally vegan.
- → Can I use dried herbs instead of fresh?
Absolutely. The recipe calls for dried thyme and oregano which work wonderfully. If you have fresh herbs available, use about three times the amount and add them near the end of cooking.
- → How long does this casserole keep in the refrigerator?
This dish stores well for 4-5 days in an airtight container in the refrigerator. It actually tastes better the next day as the flavors meld together.
- → Can I freeze this lentil casserole?
Yes, this freezes beautifully. Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Do I need to soak green lentils before cooking?
No, green lentils don't require soaking. Just rinse them well before adding to the pot. They cook relatively quickly compared to other legumes.
- → What can I serve with this casserole?
Crusty bread is perfect for soaking up the flavorful broth. A crisp green salad with vinaigrette balances the heartiness. You could also serve over rice or quinoa for extra sustenance.