Description
This Green Lentil and Vegetable Casserole is a hearty dish that combines the earthy flavors of lentils with a medley of vibrant vegetables. The creamy texture, enhanced by a rich blend of spices, creates a comforting experience that warms the soul with every bite.
Ingredients
Scale
- For the Casserole:
- 1 cup green lentils, rinsed
- 2 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- For the Creamy Sauce:
- 1 cup coconut milk
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy.
- While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until translucent, about 5 minutes.
- Add the diced carrot, zucchini, and red bell pepper to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.
- Stir in the cooked lentils, frozen peas, thyme, smoked paprika, salt, and pepper. Mix well to combine.
- In a separate bowl, whisk together the coconut milk, nutritional yeast, and lemon juice until smooth.
- Pour the creamy sauce over the lentil and vegetable mixture, stirring to combine.
- Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is slightly golden and bubbly.
Notes
- This casserole can be made ahead of time and stored in the refrigerator for up to 3 days.
- To freeze, cover tightly and store for up to 3 months. Thaw in the refrigerator before reheating.
- For a creamier texture, you can substitute the coconut milk with cashew cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5 grams
- Sodium: 400 milligrams
- Fat: 12 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 15 grams
- Protein: 12 grams
- Cholesterol: 0 milligrams
Keywords: Green Lentil and Vegetable Casserole, vegan casserole, healthy comfort food, lentil recipes, vegetable casserole, gluten-free casserole, plant-based meals, easy dinner recipes, nutritious casserole, one-dish meals, hearty vegan dishes, family-friendly recipes, wholesome ingredients