Red Lentil Casserole Recipe
This red lentil casserole is a hearty, nutritious, and comforting dish packed with plant-based protein, fiber, and rich flavors. Made with red lentils, vegetables, and aromatic spices, it’s baked to perfection for a wholesome meal. This casserole is perfect for meal prep, family dinners, or a cozy night in. It’s naturally vegetarian and can easily be made vegan or gluten-free.
Ingredients
For the Casserole:
1 cup red lentils, rinsed
2 cups vegetable broth (or water)
1 can (15 oz) diced tomatoes, drained
1 small onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced
½ cup bell pepper, diced (any color)
1 teaspoon olive oil
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
½ teaspoon red pepper flakes (optional, for spice)
½ cup shredded cheese (cheddar, mozzarella, or vegan cheese)
Optional Add-ins:
½ cup cooked quinoa or brown rice (for extra heartiness)
½ cup frozen peas or corn
1 tablespoon tomato paste for a deeper tomato flavor
Instructions
Step 1: Preheat and Prep
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish (8×8 inch or similar).
Step 2: Cook the Base
1. Heat olive oil in a large skillet over medium heat.
2. Saute the onion, garlic, carrot, celery, and bell pepper for about 5 minutes until softened.
3. Stir in the cumin, paprika, turmeric, thyme, salt, pepper, and red pepper flakes. Cook for 1 minute to release the flavors.
4. Add the red lentils, vegetable broth, and diced tomatoes. Stir well and bring to a gentle simmer.
5. Let it cook for about 10 minutes, stirring occasionally, until the lentils start to soften but are not fully cooked.
Step 3: Assemble the Casserole
1. Transfer the lentil mixture into the greased baking dish.
2. Sprinkle shredded cheese (or vegan cheese) evenly over the top.
3. Cover with foil and bake for 20 minutes.
Step 4: Bake and Serve
1. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
2. Let the casserole rest for 5 minutes before serving.
3. Garnish with fresh herbs like parsley or cilantro if desired.
Nutritional Information
(Per Serving – 1 of 4 Servings)
Calories: ~280
Protein: ~15g
Carbohydrates: ~38g
Fiber: ~12g
Fats: ~6g
Saturated Fat: ~2g
Cholesterol: ~5mg (depends on cheese)
Sodium: ~450mg
Sugar: ~7g
(Nutritional values may vary based on exact ingredients used.)
Notes
Vegan Option: Use dairy-free cheese or skip the cheese entirely.
Gluten-Free: This recipe is naturally gluten-free. Just check that your broth and cheese are certified gluten-free.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Reheat in the oven at 350°F until warm.
Serving Suggestions: Serve with a side of salad, roasted vegetables, or crusty bread.
Time Breakdown
Prep Time: 10 minutes
Cooking on Stovetop: 10 minutes
Baking Time: 30 minutes
Total Time: ~50 minutes
Questions & Answers
Q: Can I use green or brown lentils instead of red lentils?
A: Red lentils cook faster and break down into a creamy texture, while green or brown lentils hold their shape. If substituting, increase cooking time by 10-15 minutes.
Q: How do I make this spicier?
A: Add extra red pepper flakes, a chopped jalapeno, or a dash of hot sauce.
Q: Can I make this in advance?
A: Yes! You can assemble the casserole up to a day ahead, refrigerate it, and bake it when ready.
Q: What other veggies can I add?
A: Mushrooms, zucchini, or spinach would be great additions. Just saute them with the onions.
Q: Can I use canned lentils?
A: Yes, but reduce the broth to ½ cup since canned lentils are already cooked.