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Baked Lentil Casserole

This baked lentil casserole transforms humble brown lentils into a creamy, comforting dish through slow oven baking. Main ingredients include hearty lentils, aromatic onions, garlic, tomato paste, and spices, resulting in a thick, cozy texture with a fragrant, caramelized top. The gentle heat of the oven melds flavors beautifully, creating a dish that feels like a warm hug.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups brown lentils rinsed
  • 2 cups vegetable broth homemade or store-bought
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • optional cheddar or feta cheese for topping
  • for garnish fresh parsley or cilantro

Equipment

  • Deep baking dish
  • Large mixing bowl
  • Skillet
  • Foil
  • Spoon or spatula

Method
 

  1. Preheat your oven to 180°C (350°F). Gather all ingredients and tools needed for a smooth baking process.
  2. Rinse the brown lentils under cold water until the water runs clear, then drain and set aside in a large mixing bowl.
  3. Chop the onion finely, mince the garlic, and heat the olive oil in a skillet over medium heat until it shimmers and begins to smell fragrant. Add the onion and garlic, sautéing for about 5 minutes until translucent and fragrant.
  4. Pour the sautéed onion and garlic into the mixing bowl with the rinsed lentils. Add the tomato paste, cumin, smoked paprika, salt, and pepper. Mix everything thoroughly until combined.
  5. Transfer the mixture into a deep baking dish, spreading it out evenly. Pour the vegetable broth over the lentil mixture, ensuring it’s just covered.
  6. Cover the baking dish tightly with foil to trap steam, then place it in the preheated oven. Bake for 35-40 minutes, until the lentils are tender and the mixture is bubbling around the edges.
  7. Carefully remove the foil and bake uncovered for an additional 10 minutes to develop a slightly caramelized, crispy top. Keep an eye on it to prevent over-browning.
  8. Once done, remove the casserole from the oven and let it rest for about 10 minutes. This helps the dish set and makes serving easier.
  9. Garnish with chopped fresh parsley or cilantro for a burst of herbal brightness. If desired, sprinkle with cheese and return to the oven for a few minutes to melt the cheese slightly.
  10. Serve the baked lentil casserole warm, scooping out generous portions that reveal its creamy, cohesive texture with a fragrant, caramelized top.