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A comforting and savory vegan casserole with tender brown lentils, fresh vegetables, and herbs. Topped with a golden, crispy breadcrumb crust, it's a wholesome plant-based meal made from scratch.
For 4 servings
Preheat oven and prepare the flax egg
Sauté the vegetables and aromatics
Build flavor and cook the lentils
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A comforting and savory vegan casserole with tender brown lentils, fresh vegetables, and herbs. Topped with a golden, crispy breadcrumb crust, it's a wholesome plant-based meal made from scratch.
This american recipe takes 80 minutes to prepare and yields 4 servings. At 339.32 calories per serving with 16.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and bake the casserole
Rest and serve
Stir in 1/2 cup of cooked quinoa or chopped walnuts into the lentil mixture before baking for added protein and texture.
To add more greens, wilt 2 cups of fresh spinach into the lentil mixture at the end of the stovetop cooking time.
Finely grate the carrots and celery to make them less noticeable for picky eaters. You can also top with a layer of dairy-free cheese before the breadcrumbs.
Lentils are an excellent source of protein, which is essential for muscle repair, immune function, and overall body maintenance.
The combination of lentils and vegetables provides a significant amount of fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Carrots, celery, onions, and tomatoes offer a wide range of essential nutrients, including Vitamin A, Vitamin C, and potassium, supporting vision, immunity, and heart health.
This dish is low in saturated fat and cholesterol-free. The fiber and potassium from the lentils and vegetables contribute to cardiovascular health.
Yes, it is very healthy. It's packed with plant-based protein and fiber from lentils, and full of vitamins and minerals from the fresh vegetables. Using fresh ingredients and minimal salt makes it a nutritious choice.
One serving (about 1 cup) of this Baked Lentil Casserole contains approximately 300-350 calories, primarily from the lentils, vegetables, and olive oil.
Absolutely. You can assemble the entire casserole, cover it, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.
Yes, it freezes well. Bake the casserole as directed, let it cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
