Vegan Lentil & Vegetable Casserole: Hearty, Nutritious Comfort Food
This Vegan Lentil & Vegetable Casserole is the kind of dish that warms you from the inside out. Packed with protein-rich lentils, colorful vegetables, and aromatic herbs, it’s a hearty and wholesome plant-based dinner that the whole family can enjoy.
Lentils have been a staple in cuisines around the world for centuries, prized for their versatility, affordability, and nutritional power.
This casserole draws inspiration from classic comfort food traditions but updates them with a modern, plant-based twist.
By combining tender lentils with seasonal vegetables and baking them under a flavorful, herbed sauce, you get a dish that’s both nourishing and deeply comforting.
Why You’ll Love This Recipe
- Protein-packed: Lentils provide a hearty, plant-based protein source.
- Budget-friendly: Uses affordable, pantry-friendly staples.
- Nutritious & balanced: Full of fiber, vitamins, and minerals from vegetables and legumes.
- Family-friendly: Comforting flavors that appeal to both adults and kids.
- Customizable: Works with whatever veggies you have on hand.
Vegan Lentil & Vegetable Casserole
Ingredients
- Main Casserole:
- 1 cup dried green or brown lentils or 2 ½ cups cooked lentils
- 3 cups vegetable broth or water with 1 tsp bouillon
- 1 onion finely diced
- 2 carrots diced
- 2 celery stalks diced
- 1 red bell pepper chopped
- 2 cups spinach or kale roughly chopped
- 1 zucchini diced (optional)
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil or coconut oil for a richer flavor
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika optional, for depth
- Salt & pepper to taste
- Optional Topping:
- ½ cup breadcrumbs mixed with 1 tbsp olive oil for crunch
- 2 tbsp nutritional yeast for a cheesy, vegan topping
Instructions
- Cook lentils: In a medium pot, add lentils and broth. Bring to a boil, then reduce to low and simmer for 20–25 minutes, until lentils are tender but not mushy. Drain excess liquid if necessary.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened and fragrant. Stir in bell pepper, zucchini, and garlic, cooking another 3 minutes.
- Combine base: Stir in diced tomatoes, tomato paste, thyme, oregano, smoked paprika, and cooked lentils. Let simmer 5–7 minutes until flavors meld and mixture thickens slightly. Season with salt and pepper.
- Assemble casserole: Transfer lentil mixture to a lightly greased 9×9-inch or similar baking dish. Spread evenly. If desired, sprinkle with breadcrumb–nutritional yeast topping.
- Bake: Preheat oven to 375°F (190°C). Bake uncovered for 20–25 minutes, until bubbling and the top is golden brown.
- Rest & serve: Allow casserole to cool for 5 minutes before serving. The aroma will be savory and herby, with a lightly crisp top and tender, hearty interior.
Ingredients List
Main Casserole:
- 1 cup dried green or brown lentils (or 2 ½ cups cooked lentils)
- 3 cups vegetable broth (or water with 1 tsp bouillon)
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 2 cups spinach or kale, roughly chopped
- 1 zucchini, diced (optional)
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil (or coconut oil for a richer flavor)
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika (optional, for depth)
- Salt & pepper, to taste
Optional Topping:
- ½ cup breadcrumbs mixed with 1 tbsp olive oil (for crunch)
- 2 tbsp nutritional yeast (for a cheesy, vegan topping)
Step-by-Step Instructions
- Cook lentils: In a medium pot, add lentils and broth. Bring to a boil, then reduce to low and simmer for 20–25 minutes, until lentils are tender but not mushy. Drain excess liquid if necessary.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened and fragrant. Stir in bell pepper, zucchini, and garlic, cooking another 3 minutes.
- Combine base: Stir in diced tomatoes, tomato paste, thyme, oregano, smoked paprika, and cooked lentils. Let simmer 5–7 minutes until flavors meld and mixture thickens slightly. Season with salt and pepper.
- Assemble casserole: Transfer lentil mixture to a lightly greased 9×9-inch or similar baking dish. Spread evenly. If desired, sprinkle with breadcrumb–nutritional yeast topping.
- Bake: Preheat oven to 375°F (190°C). Bake uncovered for 20–25 minutes, until bubbling and the top is golden brown.
- Rest & serve: Allow casserole to cool for 5 minutes before serving. The aroma will be savory and herby, with a lightly crisp top and tender, hearty interior.
Cooking Tip: If you prefer a creamier casserole, stir in ½ cup coconut milk or cashew cream before baking.
Pro Tips & Variations
- Change the lentils: Use French green lentils for a firmer texture, or red lentils for a softer, creamier casserole.
- Make it creamy: Stir in coconut milk, cashew cream, or dairy-free yogurt before baking for a richer texture.
- Flavor twist: Add a spoonful of curry powder or garam masala for a warming Indian-inspired version.
- Grain boost: Mix in cooked quinoa, brown rice, or farro to make it even more filling.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions until heated through.
Serving Suggestions
- Toppings: Garnish with fresh parsley, cilantro, or a squeeze of lemon juice to brighten the flavors.
- Sides: Serve with crusty bread, a crisp green salad, or roasted vegetables.
- Drinks: Pair with herbal tea, sparkling water with citrus, or a light red wine.
- Occasions: Perfect for cozy weeknight dinners, Sunday meal prep, or as a hearty main at vegan potlucks and gatherings.
Frequently Asked Questions
Q: Can I make this casserole ahead of time?
Yes—assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if chilled.
Q: Can I freeze Vegan Lentil & Vegetable Casserole?
Absolutely. Bake it first, let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat covered at 350°F (175°C) until heated through.
Q: Can I use canned lentils instead of dried?
Yes—simply use 2 ½ cups cooked canned lentils, rinsed and drained. Skip the lentil cooking step and go straight to sautéing vegetables.
Q: How do I prevent it from being watery?
Drain canned tomatoes well and cook the mixture until it thickens before baking. Also, squeeze excess liquid from veggies like zucchini or spinach.
