Description
A hearty, nutritious casserole combining tender red lentils with colorful vegetables in a savory tomato-herb sauce, baked until golden and delicious.
Ingredients
Scale
- 1 cup red lentils, rinsed and drained
- 2 cups vegetable broth
- 1 large onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/2 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- 1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
- 2. Heat olive oil in a large skillet over medium heat. Add onion and cook 5-7 minutes until softened.
- 3. Add garlic, carrots, and celery. Cook 5 minutes until vegetables begin to soften.
- 4. Add bell pepper, zucchini, and mushrooms. Cook 8-10 minutes until tender-crisp.
- 5. Stir in tomato paste and cook 1-2 minutes until fragrant.
- 6. Add diced tomatoes, thyme, oregano, paprika, salt, and pepper. Stir to combine.
- 7. Add lentils and broth. Simmer 5 minutes, stirring occasionally.
- 8. Remove from heat and stir in parsley. Adjust seasoning if needed.
- 9. Transfer mixture to prepared baking dish and spread evenly.
- 10. Combine breadcrumbs and Parmesan, sprinkle over top.
- 11. Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until golden.
- 12. Let rest 10 minutes before serving.
Notes
Store leftovers covered in refrigerator for up to 4 days. Can be frozen for up to 3 months. Add extra broth when reheating if mixture seems dry.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 520mg
- Fat: 4g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g