Baked Lentil Casserole

Name: Baked Lentil Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup brown lentils (dried, sorted and rinsed); 3 cup water (for boiling lentils); 1 pcs onion (large, diced); 4 pcs garlic (cloves, minced); 2 pcs carrot (medium, peeled and diced); 2 pcs celery (stalks, diced); 3 pcs tomato (medium, diced); 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried oregano; 0.5 tsp salt; 1 pinch black pepper; 1 pinch smoked paprika; 2 tbsp olive oil; 0.5 cup bread crumbs; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(42)

TASTE SCORE

8/10

A hearty, wholesome casserole loaded with tender lentils, vegetables, and a savory tomato sauce baked together until bubbling and golden. It's the kind of comforting dish that makes the whole house smell amazing and tastes even better the next day. Perfect for a cozy weeknight dinner.

PREP

20m

COOK

45m

SERVES

1 CUP

422 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prepare the baking dish.
Preheat oven to 375°F (190°C). Lightly grease an 8-inch square baking dish with a little olive oil.
boil · ~18 min
Cook the lentils.
1.Combine 1.5 cups rinsed brown lentils and 3 cups water in a medium saucepan.
2.Bring to a boil over high heat, then reduce to a simmer.
3.Cook until lentils are just tender but still hold their shape, about 15-18 minutes.
4.Drain any excess liquid and set aside.
TIPDon't overcook the lentils — they will continue cooking in the oven. Slightly firm is perfect.
saute · ~8 min
Sauté the vegetables.
1.Heat 2 tbsp olive oil in a large skillet over medium heat.
2.Add the diced onion, carrot, and celery. Cook until softened, about 6-7 minutes.
3.Add the minced garlic and cook until fragrant, about 1 minute more.
TIPSauté the vegetables until they start to release their sweetness — this builds the deep, savory flavor of the casserole.
mix · ~5 min
Combine the casserole filling.
1.Stir in the diced tomatoes, tomato paste, and 1 cup water into the skillet with the sautéed vegetables.
2.Add the dried thyme, dried oregano, smoked paprika, salt, and black pepper.
3.Fold in the cooked lentils gently until everything is evenly mixed.
4.Bring the mixture to a gentle simmer for 2-3 minutes so the flavors meld.
assemble
Assemble the casserole.
Pour the lentil mixture into the prepared baking dish and spread it into an even layer. Sprinkle the bread crumbs evenly over the top to create a thin, golden crust.
bake · ~30 min
Bake the casserole until bubbly and golden.
Place the dish in the preheated oven. Bake for 25-30 minutes, until the top is golden brown and the edges are bubbling.
TIPIf the bread crumbs are browning too quickly, cover loosely with foil for the last 10 minutes.
rest · ~10 min
Let it rest before serving.
Remove from the oven and let the casserole sit for 5-10 minutes. This helps it set for cleaner serving.
garnish
Garnish with fresh parsley and serve hot.
Scatter the fresh chopped parsley over the top and bring the dish to the table.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Sauté the mirepoix until the onions turn translucent to build a deep savory base.
2
Cook the lentils until al dente — they will soften further during baking.
3
Let the casserole rest for 5–10 minutes after baking so it sets and slices cleanly.
4
For a crisper topping, toss bread crumbs with a drizzle of olive oil before sprinkling.
5
Make ahead: assemble the casserole (without topping), refrigerate, then add crumbs and bake.
6
Store leftovers in an airtight container in the fridge for up to 4 days — the flavor deepens.

RECIPE VARIATIONS