Description
This Vegetarian Lentil Casserole is a warm and comforting dish filled with hearty green lentils, fresh vegetables, and natural plant-based flavors. Easy to prepare and rich in nutrition, this casserole is perfect for weeknight dinners or meal prep, delivering satisfying and wholesome goodness in every bite.
Ingredients
Scale
Base Ingredients
- 1 cup green lentils
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons tomato paste (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 medium potato, diced
- 1 teaspoon natural gelling agent (e.g., pectin)
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Lentils: Rinse the green lentils under cold water until clear. Place them in a pot with vegetable broth and bring to a gentle boil. Lower the heat and simmer until tender but holding shape, about 20-25 minutes. Drain if necessary and set aside.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onions and carrots, sautéing until softened and sweet-smelling, about 7 minutes. Stir in chopped garlic and cook for another minute until fragrant.
- Build the Flavor Base: Mix in tomato paste (natural), vegetarian Worcestershire sauce (natural), smoked paprika, salt, and pepper. Cook for 2 minutes to meld the flavors together and reduce any acidity from the tomato paste.
- Combine Vegetables and Lentils: Dice the potatoes and add to the skillet, cooking for 5 minutes to begin softening. Then stir in the cooked lentils and chopped spinach, folding everything gently to combine.
- Add Natural Gelling Agent and Broth: Sprinkle in the natural gelling agent, stirring well to distribute. Pour in extra vegetable broth to keep the mixture moist this will help the casserole set perfectly once baked.
- Bake Until Golden: Transfer the mixture into a greased casserole dish. Sprinkle fresh thyme on top. Bake at 375°F (190°C) for 30-35 minutes until the top is golden and the potatoes are tender. Remove and let cool slightly before serving.
Notes
- Use green lentils as they hold their shape better than other varieties, making the texture ideal for casseroles.
- Do not overcook the carrots and potatoes in the sauté stage; keep them slightly firm as they finish cooking in the oven.
- Fresh thyme added right before baking enhances fragrance and flavor.
- Adjust the amount of vegetable broth as needed to maintain moisture in the casserole.
- Allow the casserole to rest after baking to set properly for easier slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian lentil casserole, plant-based casserole, lentil recipe, vegan casserole, easy vegetarian dinner
