Green Lentil and Vegetable Casserole
A hearty and wholesome green lentil and vegetable casserole made with tender lentils, colorful vegetables, and savory herbs — a comforting vegetarian main or side dish.
Equipment
- Saucepan
- Casserole Dish
- Oven
Ingredients
Casserole
- 1 cup green lentils rinsed
- 2 cups vegetable broth
- 1 onion chopped
- 2 carrots diced
- 1 cup zucchini chopped
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a casserole dish.
- In a saucepan, cook lentils in vegetable broth until just tender, about 20 minutes. Drain excess liquid if needed.
- Heat olive oil in a skillet and sauté onion, carrots, zucchini, mushrooms, and garlic until softened.
- Combine cooked lentils with sautéed vegetables, thyme, rosemary, salt, and pepper.
- Transfer mixture to prepared casserole dish and bake uncovered for 20 minutes.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Add shredded cheese or breadcrumbs on top before baking for extra richness. This casserole also freezes well for meal prep.