This lentil bake is a straightforward vegetarian casserole that requires minimal hands-on time. You combine dry lentils, fresh vegetables, and pantry staples in a single baking dish. The oven does all the heavy lifting to turn these basic ingredients into a filling dinner.
It takes about an hour from start to finish. Most of that time is spent waiting for the casserole to bake. The savory broth gives the lentils a deep flavor, while the melted cheese on top adds a comforting finish to the meal.
Why You’ll Love Lentil Bake
- Boiling the broth first gets the baking dish up to temperature faster so the lentils cook through in less than an hour.
- Adding tomato paste, balsamic vinegar, and soy sauce creates a savory base that mimics the depth of a meat-based stew.
- Covering the dish with foil traps steam to cook the potatoes and lentils evenly without drying them out.
Lentil Bake Ingredients
- Brown lentils: These hold their shape well while becoming tender. Sort through them before rinsing to remove any small stones.
- Vegetable broth: Use a low-sodium version so you can control the overall saltiness of the dish.
- Russet potatoes: These break down slightly as they bake and help thicken the liquid in the casserole.
- Frozen mixed vegetables: Grab a standard blend of peas, carrots, corn, and green beans. There is no need to thaw them before baking.
- Cheese: Mozzarella provides a mild flavor and smooth melt, while Swiss or Gruyere adds a sharper, nuttier taste.
- Soy sauce: This adds savory depth. Swap it for tamari if you need a gluten-free meal.
Exact quantities are in the recipe card below.
How to Make Lentil Bake
Step 1: Prepare the ingredients
Start by preheating your oven and greasing a large baking dish. Rinse your lentils under cold water and dice the potatoes into small, uniform cubes. Bring your vegetable broth to a boil on the stove or in a kettle.
Step 2: Assemble the casserole
Add the lentils, potatoes, mushrooms, frozen vegetables, and walnuts to the baking dish. Sprinkle the seasonings over the top and add the wet ingredients. Pour the boiling broth over everything and stir well to distribute the spices and tomato paste evenly.
Step 3: Bake and top with cheese
Cover the dish tightly with foil to keep the steam inside. Bake until the lentils and potatoes are tender. Remove the foil, stir the mixture, and scatter the shredded cheese over the top. Bake uncovered for a few minutes until the cheese melts.
Storage Tips for Lentil Bake
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze portions in freezer-safe containers for up to 3 months. Reheat in the microwave for 2 to 3 minutes or in a 350°F (175°C) oven until warmed through.
Expert Tips for Lentil Bake
- Boiling the broth before adding it to the baking dish jumpstarts the cooking process and ensures the lentils cook evenly.
- You can use green lentils instead of brown lentils, but avoid red lentils as they turn to mush during baking.
- To make this dish vegan, use a dairy-free cheese alternative or skip the cheese topping entirely.
What to Serve with Lentil Bake?
Serve this hearty bake with a crisp green salad or some crusty bread to soak up any extra broth.
Lentil Bake Recipe FAQs
Can I use canned lentils for this recipe?
This recipe is designed for dry lentils that absorb the broth as they bake. Canned lentils will become overly mushy and leave too much liquid in the pan.
Do I have to peel the potatoes?
Peeling the potatoes is a matter of preference. You can leave the skins on for extra texture, just be sure to scrub them well before dicing.
Can I prep this casserole ahead of time?
You can chop the vegetables and measure the dry ingredients in advance. Wait to heat the broth and combine everything until right before baking so the lentils do not soak up cold liquid unevenly.
Lentil Bake
Ingredients
- 1 1/2 cups dry brown lentils 300 g
- 3 1/2 cups vegetable broth 830 ml
- 1 lb russet potatoes peeled and diced into 1/2-inch cubes, 450 g
- 8 oz sliced cremini mushrooms 225 g
- 12 oz frozen mixed vegetables 340 g
- 1/3 cup chopped walnuts 35 g
- 3 tbsp tomato paste 45 g
- 2 tbsp balsamic vinegar 30 ml
- 1 tbsp soy sauce 15 ml
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp kosher salt
- 2 cups shredded mozzarella or Swiss cheese 225 g
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish.
- Rinse the lentils in a fine-mesh strainer and pick out any small stones or debris.
- Bring the vegetable broth to a boil in a small saucepan or kettle.
- Place the rinsed lentils, diced potatoes, sliced mushrooms, frozen vegetables, and walnuts into the prepared baking dish.
- Add the tomato paste, balsamic vinegar, soy sauce, rosemary, thyme, garlic powder, onion powder, and salt to the dish.
- Pour the boiling vegetable broth over the ingredients and stir well to combine everything evenly.
- Cover the baking dish tightly with aluminum foil or an oven-safe lid. Bake for 45 minutes.
- Remove the dish from the oven and check the lentils and potatoes for tenderness. If they are still firm, cover and bake for 5 to 10 more minutes.
- Stir the baked mixture and sprinkle the shredded cheese evenly over the top. Return to the oven uncovered for 5 minutes until the cheese melts.
- Let the dish rest for 5 minutes before serving.
