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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.
Preheat oven and sauté aromatics
Combine casserole ingredients
Add vegetables and bake
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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.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 229.17 calories per serving with 13.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish baking and serve
This recipe is naturally gluten-free. Just ensure your vegetable broth and nutritional yeast are certified gluten-free.
To boost the protein content, stir in 1 cup of cooked quinoa or 8 oz of crumbled firm tofu along with the vegetables.
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.
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.
Lentils and vegetables provide a high amount of dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
Brown lentils are a fantastic source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
The combination of broccoli, bell peppers, and zucchini offers a wide range of essential nutrients, including Vitamin C, Vitamin K, and potassium.
This low-fat, low-sodium, and cholesterol-free dish supports cardiovascular health. The fiber in lentils can also help lower cholesterol levels.
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.
One serving of this Lentil and Vegetable Casserole contains approximately 250-270 calories, making it a light yet satisfying meal.
Yes, but cooking times may vary. Green lentils hold their shape well and are a good substitute. Red lentils cook much faster and will result in a softer, mushier texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F (175°C) oven until warmed through.
