Baked Lentil and Vegetable Casserole

If you can get past the appearance it's really quite tasty. 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. The lentils are a power-food high in dietary fiber and served over brown rice makes an incredibly low-fat complete protein.

This recipe has been adapted from The Big Book of Casseroles: 250 Recipes for Serious Comfort Food [Paperback]. This book is full of recipes that are easy and fast to prepare and make for hot, hearty family meals.

A printer-friendly version of this recipe can be found by clicking here.

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.


  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