Baked Lentil and Vegetable Casserole

This is an easy to make, healthy dinner with about 15 minutes of prep time and about 45 minutes in the oven.  It's also very filling and makes for a great meatless meal for vegetarians or for those trying to cut back on meat consumption for budget or health reasons.

Start with some onion and a couple of your favorite color peppers chopped.

The recipe doesn't call for zucchini, but I had one that needed to be eaten. The recipe looks like it's compatible - zucchini is a go!

Saute over medium for a few minutes. As soon as this gets going add a couple cloves of minced garlic.
Add 1 1/2 cups of vegetable stock. I'm using the stuff out of the box.

Add a can of diced tomatoes.

Add lentils. I love lentils. I had never known about them until just about a year ago I saw an Alton Brown show on them. I was intrigued by their health benefits and had to find some recipes. They're now a regular ingredient in weekly meals.

Seasonings include 1/4 teaspoons of oregano, basil, tarragon, curry powder, salt and pepper.
This combination really gives the flavor and the consistency of this dish some depth. You'll notice on your first bite that not one flavor is overpowering, but that the flavors work together.

Lastly, add your broccoli.

After letting it all simmer for about 5 minutes, transfer it all into a 2 1/2 quart casserole dish. Sprinkle about 1/4 cup Parmesan cheese, cover and bake for 45 minutes at 350.

The liquid should be mostly absorbed. The recipe says to bake until all liquid is absorbed, but I liked the sauce on the bottom because it moistened and flavored the rice I topped this casserole with, and I think my vegetables would have been grossly soggy had I let this bake longer.

Definitely a good one to try; I hope you enjoy it.

Baked Lentil and Vegetable Casserole Recipe

The Big Book of Casseroles: 250 Recipes for Serious Comfort Food

1 T olive oil
1 yellow onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups vegetable stock
3/4 cup brown lentils
1 can (14.5 oz) diced tomatoes
10 oz broccoli, fresh or frozen (thawed and drained)
1/4 C grated Parmesan cheese
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried tarragon
1/4 tsp curry powder
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350

Heat oil in saucepan over medium heat. Saute onion, bell peppers, and garlic until tender (5 min).
Add vegetable stock, lentils, can of tomatoes, seasonings, and broccoli. Cook uncovered for 5 min.

Transfer into 2 1/2 quart casserole dish lightly sprayed with cooking spray. Sprinkle with Parmesan cheese, cover, and bake about 45 minutes, until the liquid is absorbed.


  1. NooOoOoO!!

    My suggestion is to eat this (sans Lentils) before ever it goes into the oven.

    Ok, so it tastes ok (even though I despise curry) but it's sort of limp and sad looking upon the de-ovening.

    So now I'm in trouble for "dissing" the food. I'm not dissing it. I *said* it was tasty honey!

    Seriously though, for anyone wanting to try this, it really is tasty and the curry amount used is so slight it's got a barely there-ness to it.

    k, 'nuff said.

  2. sans lentils and no oven is basically lentil soup sans lentils