lentil casserole

Make this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy Indian lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth, served over rice! So easy, so delicious. Gluten-free, too. 

Lentil Curry Casserole

tsp oil

garlic (minced)

onion (finely chopped)

green chili (finely chopped)

½ tsp ground cumin

½ tsp ground coriander

turmeric

½ - 1 tsp garam masala or curry powder

bay leaf

⅛ tsp black pepper

cinnamon

lentils (brown or green)

tomatoes

coconut milk

½ cups broth (divided)

salt (divided)

almond butter

Lemon juice and cilantro (for garnish)

Add oil to a casserole dish. Add in garlic, onion, green chili, spices and ¼ tsp salt - mix well. Preheat the oven to 400℉ (205C)

Once heated, place the casserole dish in the oven for 5-8 minutes or until onions start to turn golden

Remove dish from the oven and add in the lentils, tomatoes, coconut milk, remaining salt and 2 cups of broth, mix well.  (reserve 2 tbsp coconut milk for garnish if you wish)

Place the dish back in the oven and cook for 1 hour or 1 hour and 10 mins or until lentils are cooked to preference (taste using a spoonful to see if they’re done)

Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter with warmed 1/2 cup of broth, add this mixture in, and stir until combined

Adjust flavor and spice as needed. Add in some lemon juice and cilantro for garnish, as desired

Serve with some fresh rice, flatbread, naan bread, or pita bread

An easy vegetarian casserole baked with Italian flavors. Layers of lentils, veggies, and tomato sauce bake together with melty cheese for an easy weeknight meal. 

Italian Lentil Vegetarian Casserole 

bell pepper, diced

zucchini, diced

baby Bella or button mushrooms

Italian cheese (mozzarella, Parmesan)

Preheat the oven to 350° F.

Place cooked lentils into a medium sized casserole...

Place cooked lentils into a medium sized casserole dish (we often use an 8-inch square dish).

Top with the veggies, then tomato sauce. Sprinkle...

Top with the veggies, then tomato sauce. Sprinkle with cheese.

Bake until bubbly and cheese has melted, about...

Bake until bubbly and cheese has melted, about 20-30 minutes. Cover with foil if the cheese gets too brown before the casserole is hot and veggies have cooked.

This Tex-Mex lentil casserole is the perfect healthy comfort food - packed with veggies, and full of protein and fibre, but still cheesy and irresistible!

Enchilada lentil casserole

300 g (~ 1 1/3 cups) dried green lentils

tbsp oil

onion, (diced)

garlic, (minced)

bell pepper, (diced (I used orange))

~ 5 medium mushrooms, (diced)

cheese

tomato, (sliced)

Add the lentils to a pan with plenty of water, and bring to a gentle boil. Cook until tender, around 30-35 minutes, stirring occasionally.

Meanwhile, heat a dash of oil in a large frying pan, and add the vegetables (onion through mushrooms). Cook over a medium heat, stirring regularly, for around 5-10 minutes, until they are soft and any excess liquid has been cooked off.

If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. Preheat the oven to 190°C (Gas Mark 5 / 375°F).

When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Mix well to combine. I also added about half of the grated cheese at this point, and stirred it through.

Transfer everything to a baking dish - mine measured around 8 x 8 inches. Top with the remaining grated cheese and some slices of tomato.

Bake for around 20 minutes, until the cheese has crisped up to your liking.

Simple, easy, and delicious, this lentil casserole is a vegetarian casserole recipe perfect for meatless dinners. It also has a lot of vegetables which make it even more nutritious and tasty. This comforting casserole will leave you feeling warm and satisfied.

Easy vegetarian lentil casserole

green lentils (around 280 grams)

potatoes (around 250 grams)

carrot

green peas (fresh

celery (finely chopped)

red onion (finely chopped)

garlic

parsley

oregano

red chili flakes

black pepper

Salt

vegetable stock

Rinse green lentils and transfer them to a baking dish.

Add chopped vegetables, minced garlic, all the seasonings, diced tomatoes, and vegetable stock. Mix.

Cover the dish with aluminum foil.

Bake in a preheated oven at 200℃ ( or, 375℉) for 1½ hours. Stir once in between.

Take out the dish. Remove the foil. Spread shredded cheese on top.

Put the dish back in the oven. Bake uncovered at 200℃ ( or, 375℉) for around 15 minutes or until the cheese melts.

Once done, take out the dish. Garnish with chopped parsley.

Absolutely delicious! I didn't realise that lentil can be so tasty

So delicious! I love that it only takes one dish! The next time though, I will add more veggie stock so that the lentils don't stick to the bottom of the dish.

Very easy and delicious casserole. I baked it in a cast iron pan and only put cheese over half of it. Served it with brown rice and corn muffins.

Sounds delicious!  Am I able to use red lentils ?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695749631/hoaonwdr4ws4iuanwkkb.mp4

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Lentil Curry Casserole

Italian Lentil Vegetarian Casserole...

Enchilada lentil casserole

Easy vegetarian lentil casserole

Top 4 lentil casserole recipes from across the web

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Lentil Curry Casserole

Italian Lentil Vegetarian Casserole...

Enchilada lentil casserole

Easy vegetarian lentil casserole

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