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Lentil and Root Vegetable Casserole, fall casserole recipes comfort
Brittany Stage

Lentil and Root Vegetable Casserole

Green lentils bake together with parsnip, carrot, celery root, and a seasoned tomato-herb broth into a thick, hearty plant-based casserole. A small amount of apple cider vinegar added before baking cuts through the earthiness and pulls all the flavors into focus.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

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

Equipment

  • large skillet or saucepan
  • 9x13 inch or 3-quart baking dish
  • cutting board and sharp knife

Method
 

  1. Heat your oven to 375 degrees. Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened and just starting to turn golden at the edges. Add the garlic and cook for 1 more minute, stirring so it does not burn.
  2. Stir in the tomato paste and let it cook for 1 minute, pressing it around the pan until it darkens slightly. This small step builds a richer base flavor. Add the diced tomatoes with their juices, vegetable broth, thyme, smoked paprika, rosemary, salt, and pepper. Stir to combine and bring the mixture to a gentle simmer.
  3. Lightly grease a 9x13 inch or 3-quart baking dish. Add the rinsed lentils, diced carrots, parsnips, celery root, and onion. Pour the hot tomato-herb broth mixture over the top and stir gently so the lentils and vegetables are distributed evenly throughout the dish.
  4. Drizzle the apple cider vinegar evenly over the surface and give the casserole one more gentle stir. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  5. At the 35-minute mark, carefully remove the foil and check the liquid level. The lentils should be mostly tender and the broth should look thick and almost fully absorbed. If the mixture looks dry or the lentils are still quite firm, stir in 1/4 cup of warm water before continuing. Re-cover and bake for another 15 to 20 minutes, until the lentils are fully tender and have absorbed most of the liquid.
  6. Remove the foil for the last 5 minutes of baking to let the top dry out slightly and the edges caramelize a little. The finished casserole should look thick and stew-like, not soupy. Let it rest for 5 minutes, then scatter fresh parsley over the top before serving.

Notes

Lentils vary by age and brand, so check liquid levels at the 35-minute mark every time you make this. Older lentils absorb more liquid and may need that extra splash of water. Leftovers keep in the refrigerator for 3 days and thicken considerably as they sit.