Description
A cozy and savory one-dish meal featuring tender lentils, caramelized vegetables, and a golden topping, perfect for weeknight dinners and potlucks.
Ingredients
Scale
- 1½ cups green or brown lentils
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes
- 1 cup frozen peas
- ½ cup grated cheese or dairy-free alternative
- 1 cup panko or crushed crackers
- 2 tablespoons melted butter
- ¼ cup plain yogurt or sour cream (optional)
Instructions
- Rinse the lentils and simmer them in vegetable broth for 20–25 minutes until just tender; drain any excess liquid.
- Meanwhile, sauté the onion, carrots, celery, and mushrooms in olive oil until caramelized, about 8–10 minutes.
- Stir in the garlic, thyme, smoked paprika, diced tomatoes, and frozen peas; combine with the lentils and grated cheese in a large bowl.
- Transfer the mixture to a 9×13-inch ovenproof dish and top with panko mixed with melted butter.
- Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
- For a creamier finish, stir in yogurt or sour cream before topping.
Notes
Adjust the seasoning and add proteins like chicken or sausage if desired. Refrigerate leftovers for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 30mg