This comforting lentil casserole is a family favorite. Lentils and kidney beans simmer in diced tomatoes with garlic and rosemary, then are topped with shredded cheddar and briefly broiled for a simple, satisfying weeknight meal you’ll want to make again and again.
Keeping with the comfort-food theme, this is one of my go-to vegetarian dinners. I’ve made it for years because it’s easy, cozy, and reliably delicious.
A major benefit of this recipe—besides the melty cheese on top—is that it uses pantry staples. It’s rescued many an unplanned evening when I needed a quick, nourishing meal with minimal fuss.
Calling it a casserole is a slight stretch since most of the cooking happens on the stovetop, but the result is a casserole-style dish: think chili-like flavors highlighted with rosemary and garlic, finished with melted cheese. If cheddar isn’t your preference, use mozzarella, Monterey Jack, another mild melting cheese, or a melting vegan cheese for a dairy-free option.
How to make this quick lentil casserole:
Heat a large pot over medium heat and add the olive oil. When the oil is hot, add the finely diced celery and onion and sauté until they begin to soften.
Add the diced tomatoes, drained lentils and kidney beans, crushed garlic, and chopped fresh rosemary. Season with salt and pepper, then bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer gently for about 20 minutes so the flavors meld and the mixture thickens slightly.
Transfer the cooked lentil and bean mixture to an oven-safe skillet or casserole dish. Sprinkle the shredded cheddar evenly over the top, then place under the broiler on high for 2–4 minutes, watching carefully, until the cheese is melted and beginning to brown and crisp.
What to serve with this lentil casserole
This dish is hearty enough to eat on its own straight from the dish, but it’s also great alongside a simple green salad or steamed vegetables for added freshness and color.
Dietary Considerations and Accommodations
This easy lentil and bean casserole suits several diets:
- Vegetarian
- Vegan — substitute shredded cheddar with your favorite vegan melting cheese
- Clean eating
- Gluten free
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More recipes you’ll love!
If you enjoy this lentil casserole, try other comforting vegetarian dishes such as cauliflower and cheese pie, pasta e fagiole, or skillet mac and cheese.
If you make this recipe we’d love to see it—tag @loveandgoodstuff on Instagram. And if you enjoyed it, please leave a rating below!
Lentil Casserole
5
30
35
Ingredients:
- 2 Tablespoons olive oil
- 1 rib celery – finely diced
- onion – finely diced
- 1 28 oz can diced tomatoes
- 1 19 oz can lentils – (drained)
- 1 19 oz can kidney beans – (drained)
- 1 clove garlic – crushed
- 2 Tablespoons chopped fresh rosemary
- salt and pepper to taste
- 1 1⁄2 cups shredded cheddar cheese – (or your favourite vegan melting cheese)
Instructions
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Heat a large pot over medium heat and add the olive oil.
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When the oil is hot, add the diced celery and onion and sauté for 2–3 minutes until softened.
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Add the drained lentils and kidney beans, diced tomatoes, chopped rosemary, and crushed garlic to the pot.
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Season with salt and pepper to taste.
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Bring to a boil, then reduce heat to low and simmer gently for about 20 minutes.
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Preheat your oven to broil on high.
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Transfer the mixture to a skillet or small casserole dish and top with the shredded cheese.
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Broil 2–4 minutes or until the cheese melts and starts to brown. Serve warm.
Nutrition
Carbohydrates: 80g
Protein: 34g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 7mg
Sodium: 65mg
Potassium: 1498mg
Fiber: 36g
Sugar: 5g
Vitamin A: 302IU
Vitamin C: 18mg
Calcium: 167mg
Iron: 11mg
*Nutritional information is calculated by online tools and may not be 100% accurate.
Tried this recipe?
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