Lentil and Vegetable Casserole
A hearty and wholesome vegan casserole packed with brown lentils, broccoli, bell peppers, and zucchini. Baked in a savory tomato and herb broth, it's a low-fat, high-fiber meal perfect for a healthy dinner.
For 4 servings
Preheat oven and sauté aromatics
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 4-5 minutes.
- Stir in the minced garlic, dried oregano, and dried thyme. Cook for another minute until fragrant.
Combine casserole ingredients
- Add the rinsed brown lentils, vegetable broth, and diced tomatoes (with their juice) to the pot.
- Season with salt and black pepper. Stir everything together well.
- Bring the mixture to a simmer.
Add vegetables and bake
- Turn off the heat. Stir in the broccoli florets, chopped bell pepper, and zucchini.
- If your pot is not oven-safe, transfer the mixture to a 9x13 inch casserole dish.
- Cover the pot or dish tightly with a lid or aluminum foil.
- Bake for 25 minutes.
Finish baking and serve
- Carefully remove the cover. The lentils should be tender.
- Sprinkle the nutritional yeast evenly over the top.
- Return the casserole to the oven, uncovered, and bake for another 5-10 minutes, until the vegetables are fully tender and the top is lightly browned.
- Let it rest for 5 minutes before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse your lentils thoroughly before cooking to remove any dust or debris.
- 2Feel free to swap the vegetables with others you have on hand, like carrots, celery, or mushrooms.
- 3For a creamier texture, stir in a splash of unsweetened plant-based milk before the final bake.
- 4This casserole stores well in the refrigerator for up to 4 days, making it great for meal prep.
Adapt it for your goals.
Gluten free
This recipe is naturally gluten-free. Just ensure your vegetable broth and nutritional yeast are certified gluten-free.
high proteinHigh protein
To boost the protein content, stir in 1 cup of cooked quinoa or 8 oz of crumbled firm tofu along with the vegetables.
quickQuick
For a faster version, use 2 cans (15 oz each) of pre-cooked lentils, drained and rinsed. Reduce the vegetable broth to 2 cups and bake for only 20-25 minutes total.
kid friendlyKid friendly
Chop the vegetables into smaller, bite-sized pieces. You can also blend a portion of the cooked casserole to create a thicker, less chunky sauce.
Why this is on our healthy list.
Excellent Source of Fiber
Lentils and vegetables provide a high amount of dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
Rich in Plant-Based Protein
Brown lentils are a fantastic source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Packed with Vitamins and Minerals
The combination of broccoli, bell peppers, and zucchini offers a wide range of essential nutrients, including Vitamin C, Vitamin K, and potassium.
Heart Healthy
This low-fat, low-sodium, and cholesterol-free dish supports cardiovascular health. The fiber in lentils can also help lower cholesterol levels.
Frequently asked questions
Yes, it is very healthy. It's packed with plant-based protein and fiber from lentils, and loaded with vitamins and minerals from the variety of vegetables. It's also low in fat and entirely vegan.
