Name: Red Lentil Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean-inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 1 red bell pepper, diced; 1 cup dry red lentils, rinsed; 2 cups vegetable broth; 1 can (14.5 ounces) diced tomatoes; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups chopped fresh spinach; 1/2 cup shredded cheddar or vegan cheese (optional); 1/2 cup breadcrumbs (optional)

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If you’re searching for a wholesome weeknight meal brimming with Mediterranean flavors, look no further than this Red Lentil Casserole. Vibrant veggies, protein-rich lentils, and aromatic spices all come together in a cozy, oven-baked dish that’s as nourishing as it is comforting. It’s the kind of meal that makes everyone linger around the table just a little longer, and I can’t wait to walk you through every delicious step!

Red Lentil Casserole Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about Red Lentil Casserole is how everyday ingredients transform into something truly special. Each item plays a part—whether it’s boosting nutrition, adding color, or infusing savory depth—that you definitely don’t want to skip.

Olive oil: A splash gets the vegetables silky and aromatic with just a touch of richness.
Onion: This star provides a savory backbone and subtle sweetness once sautéed.
Garlic: Just two cloves punch up the flavor, so the base isn’t bland.
Carrots: They bring a gentle sweetness and color to the casserole.
Red bell pepper: Adds crunch, tang, and beautiful red flecks throughout every bite.
Dry red lentils: The heart of the dish—protein-packed and tender after a quick simmer.
Vegetable broth: Lends savoriness and liquid for the lentils to absorb loads of flavor.
Canned diced tomatoes: Adds tang, moisture, and a bright acidity that balances everything out.
Ground cumin: A warm, earthy spice that ties the veggies and lentils together.
Smoked paprika: Gives a mild smoky depth that’s irresistible paired with tomatoes and lentils.
Dried thyme: A subtle herbal note that accentuates the Mediterranean roots.
Salt: Don’t skimp—it wakes up all the flavors in the casserole!
Black pepper: Just a little lifts the other spices without overpowering.
Fresh spinach: Stirred in at the end, it wilts perfectly and adds a fresh green boost.
Shredded cheddar or vegan cheese (optional): For a bubbly, melty finish that’s totally optional but absolutely delicious.
Breadcrumbs (optional): Sprinkled on top, they turn golden and crunchy in the oven—yum!

How to Make Red Lentil Casserole

Step 1: Sauté the Vegetables

Start by preheating your oven to 375°F (190°C). Grab your favorite large skillet and heat up the olive oil over medium heat. Toss in the diced onion, garlic, carrots, and red bell pepper. You’ll want to sauté these for about 6 minutes until they’re softened and fragrant. This little bit of patience is key—it releases sweetness from the veggies and makes the Red Lentil Casserole taste extra cozy right from the start.

Step 2: Add the Lentils and Spices

Now comes the moment when everything starts smelling truly incredible. Stir the red lentils into your veggie mixture, followed by the vegetable broth, canned tomatoes (juices and all), cumin, smoked paprika, dried thyme, salt, and black pepper. Give it all a good stir, scraping up any flavorful bits from the bottom of the skillet.

Step 3: Simmer to Perfection

Let this gorgeous mixture come to a gentle boil, then immediately dial down the heat and let it simmer uncovered for about 15 minutes. Stir occasionally to keep the lentils from sticking and watch as the liquid starts to absorb and the lentils turn tender. The mixture should be thick but still a bit saucy by the end.

Step 4: Stir in the Spinach

Add the chopped spinach to your skillet and gently stir it in. In just a minute or two, the heat will wilt the leaves right into the casserole, adding a burst of green and extra nutrients without any extra fuss.

Step 5: Bake to Golden Goodness

Carefully transfer your lentil and veggie mixture to a lightly greased 9×9-inch baking dish. For a restaurant-worthy finish, scatter cheese or vegan cheese and breadcrumbs over the top (if you like a little crunch and melt). Bake uncovered for 15 to 20 minutes, until you see bubbly edges and a gorgeous golden topping beckoning you from the oven. Let it rest for 5 minutes so everything can settle in before serving your stunning Red Lentil Casserole.

How to Serve Red Lentil Casserole

Garnishes

Finish your Red Lentil Casserole with a sprinkle of chopped fresh parsley, a swirl of tangy yogurt (non-dairy works great), or even a dusting of extra smoked paprika for a pop of color. These little touches not only brighten the dish but make each portion feel truly special.

Side Dishes

This casserole pairs beautifully with a simple green salad tossed in lemony vinaigrette or some crusty bread to mop up every last bit of sauce. If you’re going all out, consider a side of roasted veggies or even a small bowl of olives for that extra Mediterranean flair.

Creative Ways to Present

Bake your Red Lentil Casserole in individual ramekins for a dinner party wow factor, or scoop hearty portions into wide bowls and top with a poached egg or a handful of sprouts. For a family-style vibe, present it straight from the oven in its baking dish—it’s guaranteed to bring everyone to the table in a hurry!

Make Ahead and Storage

Storing Leftovers

Let any leftover casserole cool to room temperature before covering it tightly and popping it in the fridge. It keeps beautifully for up to 4 days—and some say the flavors get even better as they mingle overnight.

Freezing

If you love having ready-made meals, this casserole freezes like a dream. Cool it completely, wrap in foil or transfer to an airtight container, and store for up to 2 months. Thaw overnight in the fridge when you’re ready to heat and eat.

Reheating

To reheat, cover the dish with foil and warm in a 350°F oven for about 15 minutes (or until bubbling hot). Alternatively, individual portions can be microwaved for a quick, fuss-free lunch—just add a splash of broth if it seems a bit thick.

FAQs

Can I make Red Lentil Casserole gluten-free?

Absolutely! Simply skip the breadcrumbs or use your favorite gluten-free alternative on top. Every other ingredient is naturally gluten-free, so it’s an easy swap.

Does this freeze well?

Red Lentil Casserole freezes wonderfully. Just be sure to cool completely and wrap tightly before tucking away in the freezer. Thaw in the fridge for the best texture when reheating.

Can I use another type Main Course

Red lentils are best here because they cook quickly and help create a creamy base, but you can substitute yellow lentils in a pinch. Green or brown lentils won’t break down as much and will need extra simmering time—just keep an eye out for texture.

How can I make this casserole spicier?

If you like a little heat, add half a teaspoon of crushed red pepper flakes when you add the spices. You can also serve it with a drizzle of spicy harissa or your favorite hot sauce at the table!

Can I prepare Red Lentil Casserole ahead of time?

You sure can! Assemble the casserole right up to the baking step, cover, and refrigerate. Add about 10 minutes to the bake time when you’re ready to cook it straight from the fridge for ultimate make-ahead convenience.

Final Thoughts

This Red Lentil Casserole is pure comfort in a pan—simple ingredients, bold flavors, and a truly satisfying finish every single time. I hope you’ll give it a try and make it a favorite at your own table, too. Happy cooking!

Red Lentil Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free option

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Description

This comforting Red Lentil Casserole is a hearty and wholesome dish perfect for a cozy family dinner. Packed with protein-rich lentils and vibrant vegetables, this flavorful casserole is sure to become a favorite in your household.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 red bell pepper, diced
1 cup dry red lentils, rinsed
2 cups vegetable broth
1 can (14.5 ounces) diced tomatoes

Seasonings:

1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Finishing Touches:

2 cups chopped fresh spinach
1/2 cup shredded cheddar or vegan cheese (optional)
1/2 cup breadcrumbs (optional)

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Instructions

Preheat: Preheat the oven to 375°F (190°C).
Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrots, and bell pepper for 6 minutes until softened.
Add Ingredients: Stir in lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, thyme, salt, and black pepper. Bring to a boil, then simmer for 15 minutes until lentils are tender.
Add Spinach: Stir in spinach until wilted. Transfer the mixture to a baking dish.
Bake: Optionally top with cheese and breadcrumbs. Bake for 15-20 minutes until golden and bubbly. Let rest before serving.

Notes

You can assemble this casserole ahead and refrigerate it before baking, adding 10 minutes to the bake time.
For a spicier kick, include 1/2 teaspoon crushed red pepper flakes with the spices.
This dish pairs wonderfully with a fresh green salad or crusty bread.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop, Baking
Cuisine: Mediterranean-inspired