Baked Cheesy Lentil Casserole with Veggies and Herbs

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Description

This Baked Cheesy Lentil Casserole with Veggies and Herbs is a hearty, comforting, and wholesome dish that’s perfect for weeknights or meal prep. Packed with protein-rich lentils, colorful vegetables, aromatic herbs, and a gooey cheese topping, this casserole offers a nutritious balance of flavor and texture. It’s a satisfying vegetarian meal that’s as nourishing as it is delicious — a wonderful way to enjoy lentils in a cozy baked form.

Ingredients For Baked Cheesy Lentil Casserole with Veggies and Herbs

  • 1 cup dry lentils (green or brown), rinsed and drained

  • 2 cups vegetable broth (or water)

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 carrot, diced

  • 1 zucchini, diced

  • 1 red bell pepper, chopped

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • ½ teaspoon chili flakes (optional)

  • Salt and black pepper, to taste

  • 1 cup tomato sauce or crushed tomatoes

  • 1 cup shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • 2 tablespoons chopped fresh parsley or basil, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

  2. Cook the lentils: In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender. Drain any excess liquid.

  3. Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until fragrant. Stir in carrot, zucchini, and bell pepper. Sauté for 5–7 minutes until softened.

  4. Combine: Add cooked lentils to the skillet with tomato sauce, herbs, chili flakes, salt, and pepper. Mix well and simmer for 5 minutes.

  5. Assemble the casserole: Spread the lentil-veggie mixture evenly into the prepared baking dish. Top with mozzarella and Parmesan cheese.

  6. Bake: Bake for 20 minutes or until the cheese is bubbly and golden brown.

  7. Garnish and serve: Sprinkle with fresh parsley or basil before serving.

Notes

  • You can use red lentils, but reduce cooking time to 15 minutes as they soften faster.

  • For a vegan version, replace cheese with vegan mozzarella or nutritional yeast.

  • Add a layer of mashed potatoes or cooked quinoa underneath for extra heartiness.

  • Perfect for meal prep — tastes even better the next day!

Tips

  • If the casserole seems too dry before baking, stir in ¼ cup of vegetable broth or a splash of cream.

  • Add a handful of spinach or kale to the veggie mix for more greens.

  • Top with breadcrumbs mixed with olive oil for a crispy crust.

  • Bake in individual ramekins for single servings or freezer-friendly portions.

Servings

🍽️ Serves 4–6

Nutritional Info (per serving, approx.)

  • Calories: 320

  • Protein: 19g

  • Carbohydrates: 28g

  • Fat: 13g

  • Fiber: 10g

  • Calcium: 200mg

  • Iron: 3mg

Health Benefits

  • Rich in plant-based protein from lentils and cheese.

  • High in fiber, supporting digestion and heart health.

  • Loaded with antioxidants and vitamins from fresh vegetables.

  • Calcium-rich, great for bones and muscles.

  • A balanced meal with carbs, fats, and protein — satisfying and nutritious.

Q & A

Q: Can I use canned lentils instead of dry?
A: Absolutely! Just drain and rinse them, then skip the boiling step.

Q: Can this casserole be frozen?
A: Yes — store in airtight containers and freeze for up to 3 months. Reheat in the oven or microwave.

Q: What cheese works best?
A: Mozzarella for melting, plus Parmesan for flavor. You can also use cheddar, provolone, or feta.

Q: How can I make it spicy?
A: Add extra chili flakes, diced jalapeños, or a dash of hot sauce to the lentil mixture.

Q: What should I serve it with?
A: It pairs wonderfully with a side salad, garlic bread, or roasted vegetables.

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