Hearty Lentil and Vegetable Casserole
A comforting and nutritious lentil and vegetable casserole that's perfect for a cozy family dinner.
20 min
Prep
60 min
Cook
4
Serves
450
Calories
Macros · per serving
22g protein
65g carbs
12g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 3 clove garlic cloves
- 2 carrot
- 2 celery stalk
- 2 cups canned tomatoes
- 3 cups vegetable broth
- 1.5 cups dried lentils
- 1 cup frozen peas
- 1 cup frozen spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt — to taste
- black pepper — to taste
- 0.5 cup bread crumbs
- 0.5 cup parmesan cheese
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Finely chop the onion, garlic, carrot, and celery.
- 3
In a large skillet, heat the olive oil over medium heat.
- 4
Add the onion and garlic, and sauté until the onion is translucent.
- 5
Add the carrot and celery, cooking for another 5 minutes until they soften.
- 6
Stir in the canned tomatoes, vegetable broth, dried lentils, dried thyme, dried oregano, salt, and black pepper.
- 7
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
- 8
Add the frozen peas and frozen spinach to the skillet, and cook for another 5 minutes until heated through.
- 9
Transfer the mixture to a baking dish and spread it evenly.
- 10
In a small bowl, mix together the bread crumbs and parmesan cheese.
- 11
Sprinkle the bread crumb mixture over the top of the casserole.
- 12
Bake in the preheated oven for 30 minutes or until the top is golden brown.
- 13
Let the casserole cool for a few minutes before serving.
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