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Baked Lentil Casserole

This baked lentil casserole is a comforting, one-dish meal made with hearty brown lentils, flavorful aromatics, and vegetables. It’s baked until bubbling and golden, with a satisfying texture that’s both hearty and slightly crispy on top, evoking a warm, rustic feel. Perfect for using up leftovers and creating a nourishing, satisfying dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried brown lentils rinsed
  • 2 cups vegetable broth or water
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup leftover vegetables chopped, such as carrots, greens
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 cup shredded cheese cheddar or feta, optional
  • 0.5 cup breadcrumbs for topping, optional
  • 1 tablespoon olive oil for sautéing
  • to taste salt and pepper

Equipment

  • Medium baking dish
  • Large skillet
  • Stirring spoon

Method
 

  1. Preheat your oven to 180°C (350°F). Gather a medium baking dish, a large skillet, and a stirring spoon to get started.
  2. In the skillet, heat a tablespoon of olive oil over medium heat until it shimmers and begins to smell fragrant. Add the diced onion and minced garlic, sautéing until the onion turns translucent and releases a sweet, earthy aroma—about 3-4 minutes.
  3. Meanwhile, rinse the dried lentils under cold water until the water runs clear. Drain well and set aside.
  4. Add the rinsed lentils to the skillet, stirring to coat them with the aromatic oil. Pour in the vegetable broth and bring to a gentle simmer. Cook for about 10 minutes, or until the lentils are just starting to soften but still hold their shape. The mixture will smell nutty and toasted.
  5. Transfer the lentil mixture to the baking dish, spreading it out evenly. Stir in the chopped leftover vegetables, smoked paprika, cumin, and a pinch of salt and pepper. Mix gently so the flavors combine.
  6. If using cheese, sprinkle it evenly over the top of the mixture. Then, sprinkle breadcrumbs or crushed nuts for a crunchy topping if desired.
  7. Bake uncovered in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling with smoky aroma. The lentils should be tender, and the topping crispy.
  8. Remove from the oven and let rest for about 10 minutes to allow the casserole to set. This makes serving easier and helps the flavors meld beautifully.
  9. Serve hot, garnished with herbs if you like. The top should be crispy, and the inside moist and hearty—perfect for cozy evenings.

Notes

Feel free to customize with your favorite leftover vegetables or cheese. For a vegan version, omit cheese and breadcrumbs or replace with crushed nuts. Leftovers keep well for up to 4 days in the fridge; reheat gently until steaming hot.