Name: Lentil and Root Vegetable Casserole
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1 1/2 cups green or brown lentils (rinsed and picked over, do not use red lentils); 2 medium carrots (peeled and diced into 1/2-inch pieces); 2 medium parsnips (peeled and diced into 1/2-inch pieces); 1 small celery root (celeriac) (peeled and diced into 1/2-inch pieces, about 1 cup); 1 medium yellow onion (diced); 4 cloves garlic (minced); 2 tbsp olive oil; 1 can (14.5 oz) diced tomatoes (with juices); 2 1/2 cups vegetable broth (low sodium); 1 tbsp tomato paste; 1 tsp dried thyme; 1 tsp smoked paprika; 1/2 tsp dried rosemary (crumbled between your fingers); 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp apple cider vinegar; 2 tbsp fresh parsley (chopped, for serving)

From the roundup: 24 Fall Casserole Recipes for Cozy Comfort Dinners

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Thick and stew-like but not soupy, with lentils that hold their shape and parsnips that practically melt into the broth, this lentil and root vegetable casserole is exactly what I want coming out of the oven on a night when I do not have the energy for anything complicated. You spend about 25 minutes upfront chopping and building the broth on the stovetop, then the oven does the heavy lifting for just under an hour. Green or brown lentils are the right call here because red lentils break down into a puree and the whole dish loses its texture by the time it hits the table. One tablespoon of apple cider vinegar stirred in right before it goes into the oven sounds minor, but it pulls the earthy flavors into focus in a way that makes the finished dish taste like you did a lot more than you actually did.

Why you will love this

Completely plant-based but filling enough to be a real main dish, not a side
Green lentils hold their shape through baking so you get a stew-like texture, not mush
Most of the cook time is hands-off oven time, not active stirring
The apple cider vinegar step takes five seconds and makes a noticeable difference in flavor
Leftovers reheat well and the casserole actually thickens up nicely by day two

Tips for success

Cook the tomato paste for a full minute in the skillet before adding the broth. It should darken slightly and smell a little toasty. Skipping this step makes the base taste flat.
Cover the dish tightly with foil for the first 35 minutes. If steam escapes too early, the lentils dry out before they finish cooking. Press the foil down around the edges of the dish.
Check the liquid at the 35-minute mark every time, not just the first time you make this. Lentils vary a lot by brand and age, and older lentils absorb more liquid faster. If it looks dry or the lentils are still firm, stir in a quarter cup of warm water before recovering.
Remove the foil for the last 5 minutes. This is what gives the top and edges a little color. If you leave the foil on the whole time, the surface stays pale and the texture is more uniform throughout.

If it turns out dry or too thick

Stir in warm water or broth a quarter cup at a time. Cold liquid added to a hot casserole can make the lentils seize up slightly.
If the edges are browning faster than the center is cooking, cover just the edges loosely with a strip of foil.
The finished casserole should look thick and stew-like, not liquidy. If it seems soupy when it comes out, let it rest uncovered for 5 to 10 minutes. It tightens up quickly as it cools.
If it tastes flat after baking, a small pinch of salt and another tiny splash of apple cider vinegar stirred in at the table usually fixes it.

Substitutions

Brown lentils work exactly the same as green here, just do not use red lentils. For the celery root, turnip or diced butternut squash are the closest swaps in terms of how they cook down. Parsnip can be replaced with extra carrot if your store does not carry it, or if you have a kid who refuses anything unfamiliar. A can of drained white beans stirred in with the lentils before baking adds more protein and makes the casserole go further if you need to stretch it to six or seven servings.

The recipe calls for low-sodium vegetable broth. If you only have regular, cut the kosher salt in half and taste before adding more. The tomatoes already bring some sodium, so it adds up fast.

Make-ahead and storage

The root vegetables can be peeled and diced up to two days ahead and kept covered in the refrigerator. You can also assemble the lentils and vegetables in the baking dish the night before, cover it, and refrigerate it. The next evening, make the broth, pour it over, and bake as directed. Add about 5 minutes to the initial covered bake time since everything will be cold going in.

Leftovers keep covered in the refrigerator for up to three days. The casserole thickens considerably as it cools, so stir in a splash of water or broth when reheating on the stovetop over medium-low heat, or microwave it covered with a damp paper towel on top. This dish freezes reasonably well for up to two months in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding liquid as needed to loosen the texture.

Brittany Stage