Description
This Vegetarian Lentil Casserole is a wholesome and flavorful dish combining protein-rich lentils, vibrant vegetables, and warm spices. Easy to prepare with everyday ingredients, it delivers a comforting, nutritious, and plant-powered meal perfect for any occasion.
Ingredients
Scale
Lentils and Grains
- 1 cup brown or green lentils, rinsed
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups fresh spinach or kale, chopped
Sauces and Liquids
- 2 tablespoons tomato paste (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/4 cup grape juice
- 2 tablespoons olive oil
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
Other Ingredients
- 1 teaspoon natural gelling agent
- 3/4 cup plant-based cheese, shredded (plant-based)
Instructions
- Prepare the Lentils: Rinse the lentils thoroughly under cold water. Cook them in a pot of simmering water until tender but still holding their shape, about 20-25 minutes. Drain and set aside.
- Sauté the Aromatics and Vegetables: Heat olive oil in a large skillet over medium heat. Add finely chopped onions, minced garlic, diced carrots, and celery. Cook gently until softened, about 5-7 minutes. Stir in chopped spinach or kale and cook until wilted.
- Build the Flavor Base: Add tomato paste (natural), vegetarian Worcestershire sauce (natural), and grape juice to the sautéed vegetables. Season with thyme, smoked paprika, cumin, and black pepper. Let the mixture simmer for about 5 minutes to meld the flavors.
- Combine Lentils and Vegetables: Transfer the cooked lentils to the skillet and mix gently but thoroughly with the vegetable and sauce mixture. Sprinkle in the natural gelling agent and stir evenly to create a cohesive texture.
- Assemble and Bake: Pour the mixture into a greased casserole dish and smooth the top. Sprinkle generously with shredded plant-based cheese (plant-based). Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until the top is golden and bubbly.
Notes
- Avoid overcooking lentils to maintain their shape during baking.
- Toast spices briefly in olive oil before adding vegetables for enhanced aroma and flavor.
- Adjust grape juice quantity to keep casserole moist but not soggy.
- Allow casserole to rest for a few minutes after baking to firm up before slicing.
- Sprinkle fresh thyme or parsley on top before serving for brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1/6 casserole
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegetarian lentil casserole, plant-based casserole, lentil recipe, vegetarian comfort food, gluten free vegetarian
