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)
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
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 7g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
