Lentil and Vegetable Casserole

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A hearty, one-dish meal featuring tender lentils and seasonal vegetables baked with a golden cheese crust. This mediterranean-inspired one pot (vegetarian) ready in about 65 minutes pairs dried green lentils, vegetable broth, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried green lentils
• 2 cups vegetable broth
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 cup, diced carrots
• 1 cup, diced zucchini
• 1 cup frozen peas
• 1/2 cup, shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp dried thyme
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 375°F. In a saucepan, combine lentils and vegetable broth, bring to a simmer, and cook for 25 minutes until tender; drain excess liquid.
2. Step 2: Heat olive oil in a skillet over medium heat, add diced onion and minced garlic, and sauté for 3 minutes until fragrant.
3. Step 3: Add diced carrots and zucchini to the skillet, cook for 5 minutes until slightly softened, then stir in cooked lentils, frozen peas, dried thyme, salt, and pepper.
4. Step 4: Transfer mixture to a greased 8x8-inch baking dish, top with shredded cheddar cheese, and bake for 20 minutes until cheese is melted and bubbly.