Baked Lentil Casserole

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup dried lentils (green or brown)
• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 medium carrot, diced
• •1 medium celery stalk, diced
• •1 bell pepper, diced
• •1 cup chopped spinach (fresh or frozen)
• •1 (14.5 oz) can diced tomatoes, drained
• •1 teaspoon dried oregano
• •1 teaspoon dried thyme
• •Salt and pepper to taste
• •1 ½ cups vegetable broth
• •1 cup shredded cheese (cheddar or mozzarella)
• •1/2 cup breadcrumbs (optional for topping)
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Rinse the lentils under cold water and drain well.

3. 3

   In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until translucent, about 3-4 minutes.

4. 4

   Add the carrot, celery, and bell pepper, and cook for another 5 minutes until softened.

5. 5

   Stir in the spinach, drained tomatoes, oregano, thyme, salt, and pepper. Mix well.

6. 6

   Add the lentils and vegetable broth to the mixture, stir well, and bring to a simmer.

7. 7

   Transfer the lentil mixture to a greased 9x13 inch baking dish. Sprinkle the shredded cheese evenly on top. If desired, sprinkle breadcrumbs over the cheese for added crunch.

8. 8

   Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.

9. 9

   Remove from the oven, let cool slightly, and garnish with chopped parsley before serving.