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Vegan Lentil Bake

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A cozy, nutritious vegan casserole made with lentils and pantry staples, perfect for weeknight dinners or potlucks.

Ingredients

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  • 1 cup dried brown or green lentils, rinsed
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • 2 carrots, diced
  • 1 celery stalk, diced (optional)
  • 1 bell pepper, chopped
  • 1 can (14 oz) crushed tomatoes
  • 1 cup vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp dried thyme or oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale, roughly chopped
  • 1/2 cup breadcrumbs or cooked quinoa for topping (optional)
  • 1/4 cup nutritional yeast or dairy-free cheese substitute (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a pot, combine lentils with 3 cups water. Bring to a simmer and cook until tender but not mushy, about 20-25 minutes. Drain any excess.
  3. Heat oil in a large skillet. Add onion, carrot, and celery. Cook until softened, about 6-8 minutes. Add garlic and cook for 30 seconds.
  4. Stir in bell pepper, smoked paprika, dried herbs, tomatoes, and vegetable broth. Simmer for 5 minutes to combine flavors.
  5. Add cooked lentils and spinach. Stir to heat through and adjust salt and pepper.
  6. Spoon mixture into a 9×13-inch baking dish. Sprinkle breadcrumbs or cooked quinoa on top if using.
  7. Place in oven and bake for 20-25 minutes until the top browns slightly and edges bubble. Let rest for 5 minutes before serving.

Notes

For extra flavor, consider adding roasted vegetables or a pinch of red pepper flakes. Leftovers taste great and can be reheated easily.

Nutrition

Find it online: https://recipesunfolded.com/vegan-lentil-bake/

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