Lentil Casserole with Veggies

This Lentil Casserole with Veggies is a cozy, nourishing vegetarian meal that’s perfect for cool weather. With sweet root vegetables, protein-rich lentils, creamy mashed potatoes, and just a hint of spice, it’s comfort food that’s actually healthy. Thank you so much, Katy, from Happy Baking Days, for this delicious recipe.

If you’re looking for more delicious, comforting and veggie-packed recipes, then you should check out our Mexican Casserole or our Amazing Veggie Lasagna.

Why I Love This Recipe

• Delicious array of veggies and lentils
• Easy to make
• Healthy dinner
• Vegetarian
• One Pan Meal

Happy Baking Days

Katy, who lives just outside of London in the UK, has a cute site in Happy Baking Days. She specializes in sweet treats, but as you see, offers other fine dishes too!.

Katy has Celiac disease, so her baking offers gluten-free recipes, which is a great help for those seeking these recipes. I loved her little Ghostly Chocolate Orange Tarts she did at Halloween. So come over and see her site and say hi from me!!

Ingredients for Lentil Casserole

Recipe Ingredients

Olive oil – Use to cook the vegetables and lightly flavor them. Use a decent quality; it doesn’t have to be expensive, but always extra virgin.

Carrots – Add natural sweetness and soft texture to the casserole.

Parsnips – Bring an earthy, slightly sweet flavor that complements the carrots.

Onion and garlic – They complement the savory base of the casserole.

Red lentils  – Cook down tender and creamy, adding plant-based protein.

Kidney beans – Add heartiness and texture to the vegetable filling, plus more protein.

Cumin – It provides a warm, spiced flavor.

Ginger – Adds a fresh flavor to the veggies.

Cilantro – Provides a fresh, herbal touch to the dish.

Bay leaf – Infuses the casserole with an aromatic taste.

Salt and pepper – Used to season the veggies, add them to taste.

Vegetable broth – Adds a flavorful, savory base to the veggies.

Yukon gold potatoes – Mash up creamy and smooth for the topping of this vegetarian casserole.

Milk – Adds softness to the mashed potatoes.

Butter – Enhances flavor and creaminess in the potato topping.

Parmesan cheese – Adds a salty topping to this veggie casserole.

Parsley – Garnish with more cilantro or parsley if you like.

How to make this quick Lentil Casserole

Add olive oil to a large pot and sauté onion and garlic until soft. Then add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs, and spices. Simmer covered for 20 min. or until the vegetables are tender and the lentils are cooked.

Preheat oven to 300F. Spray a casserole dish with cooking spray if needed.

Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon, transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling. You may want to cover it at this point.

Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return the casserole to oven and bake, uncovered, for an additional 20-30 min. until potatoes begin to crisp.

Add grated Parmesan and broil until slightly browned. Cool slightly and serve with warm, crusty bread.

Recipe Pro Tips

FAQS

1. Choose the Right Lentils

I use red lentils instead of green or brown lentils. They hold their shape well enough and don’t take as long to cook.

2. Boost the Flavor Base

Sauté your onions, garlic, celery, and carrots until lightly golden. This adds depth and makes the casserole taste slow-cooked and rich.

3. Season in Layers

Add seasoning at multiple stages: while sautéing the vegetables, when adding the broth, and before baking. Lentils absorb flavor, so don’t rely on seasoning at the end.

4. Use a Flavorful Liquid

Swap plain water for vegetable broth or chicken broth to infuse extra flavor into the lentils as they cook.

5. Add Herbs at the Right Time

You can add more herbs if you like. Sturdy herbs like thyme or rosemary can go in early; delicate herbs like parsley or basil should be added right before serving for freshness.

6. Don’t Skip the Bake

Even if the lentils are already tender, baking the casserole helps meld flavors, thickens the sauce, and gives the top of the potatoes a delicious golden finish.

7. Add Creaminess (Optional but Amazing)

A splash of coconut milk, cream, or cheese stirred in before baking adds richness and makes the casserole extra comforting.

8. Load in the Veggies

This recipe works with everything; you can add zucchini, peppers, mushrooms, spinach, or kale. Add quick-cooking veggies (like spinach) near the end.

9. Let It Rest Before Serving

Rest the casserole for 10 minutes after baking. This allows the lentils to finish absorbing liquid and gives you cleaner scoops.

10. Great for Make-Ahead

This casserole reheats beautifully. Make it a day ahead, refrigerate, and reheat gently in the oven or microwave. It also freezes well!

Pin it HERE!!

Pin it HERE!!

Lentils Casserole with Veggies

Tara Noland

This Lentil Casserole is a hearty vegetarian meal packed with protein and full of flavorful ingredients and spicy. Finally, topped with comforting, creamy mashed potatoes.

4.58 from 57 votes

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 337 kcal

Ingredients

 

• 1 Tbsp. olive oil
• 3 carrots peeled and sliced
• 2 parsnips peeled and sliced
• 1 onion finely chopped
• 1 clove garlic minced
• 1/2 cup red lentils rinsed
• 1 can kidney beans drained and rinsed
• 2 tsp. cumin
• 1 tsp. ginger
• 1 tsp. finely chopped corriander
• 1 bay leaf
• Salt and pepper to taste
• 600 ml. vegetable stock
• 2 medium yukon gold potatoes
• 2 Tbsp. milk
• 1 Tbsp. butter
• Parmesan cheese grated

Instructions

 

• Add olive oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs, and spices. Simmer covered for 20 min. or until the vegetables are tender and the lentils are cooked.
• Preheat oven to 300F. Spray a casserole dish with cooking spray if needed. Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon, transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling. You may want to cover it at this point.
• Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return the casserole to oven and bake, uncovered, for an additional 20-30 min. until potatoes begin to crisp.
• Add grated parmesan and broil until slightly browned. Sprinkle with more cilantro or parsley. Cool slightly and serve with warm, crusty bread.

Equipment

Wooden Spatulas, 2 PCs Natural Acacia Wooden Cooking Utensils Set for Non-stick Pan Kitchen Tool

Cuisinart 744-24 Chef's Classic Stainless Stockpot with Cover, 6-Quart,Silver

Staub Ceramic Rectangular Baking Dish Set, Casserole Dish, 2-Piece, Rustic Turquoise

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 337kcalCarbohydrates: 56gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 9mgSodium: 831mgFiber: 12gSugar: 7g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!