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Vegan lentil and vegetable casserole Recipe

Name: Vegan lentil and vegetable casserole Recipe
Prep time: 15 min
Total time: 90 min
Ingredients: 1 cup green lentils, rinsed and drained; 1 large onion, diced; 3 cloves garlic, minced; 1 large carrot, diced; 1 large celery stalk, diced; 1 large red bell pepper, diced; 1 large zucchini, diced; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons tomato paste; 2 cups vegetable broth; 1 can (14 oz) diced tomatoes, undrained; 1/4 cup chopped fresh parsley; For the topping:; 1 1/2 cups breadcrumbs; 2 tablespoons olive oil; 1/4 cup chopped fresh parsley

Cuisine Diet Gluten-free Gluten-free Vegan Vegan Vegetarian

How to make Vegan lentil and vegetable casserole ?

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serve: 6

Ingredients for Vegan lentil and vegetable casserole Recipe

#	Ingredients
1.	1 cup green lentils, rinsed and drained
2.	1 large onion, diced
3.	3 cloves garlic, minced
4.	1 large carrot, diced
5.	1 large celery stalk, diced
6.	1 large red bell pepper, diced
7.	1 large zucchini, diced
8.	1 teaspoon dried thyme
9.	1 teaspoon smoked paprika
10.	1/2 teaspoon ground cumin
11.	1/2 teaspoon ground coriander
12.	1/2 teaspoon salt
13.	1/4 teaspoon black pepper
14.	2 tablespoons tomato paste
15.	2 cups vegetable broth
16.	1 can (14 oz) diced tomatoes, undrained
17.	1/4 cup chopped fresh parsley
18.	For the topping:
19.	1 1/2 cups breadcrumbs
20.	2 tablespoons olive oil
21.	1/4 cup chopped fresh parsley

Steps of Vegan lentil and vegetable casserole Recipe

#	Steps
1.	Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or oil.
2.	In a large skillet over medium heat, sauté the onion and garlic until fragrant and slightly softened.
3.	Add the carrot, celery, red bell pepper, and zucchini to the skillet. Stir in the thyme, smoked paprika, cumin, coriander, salt, and black pepper. Cook for 5-7 minutes or until the vegetables are tender.
4.	Add the tomato paste, vegetable broth, diced tomatoes, and green lentils to the skillet. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the lentils are cooked and the mixture has thickened.
5.	Transfer the lentil and vegetable mixture to the prepared baking dish and spread it out evenly.
6.	In a small bowl, combine the breadcrumbs, olive oil, and chopped parsley. Stir until the breadcrumbs are coated in oil.
7.	Sprinkle the breadcrumb mixture over the top of the lentil and vegetable mixture.
8.	Bake the casserole in the preheated oven for 20-25 minutes or until the breadcrumbs are golden brown and the casserole is heated through.
9.	Remove the casserole from the oven and let it cool for a few minutes before serving.
10.	Garnish with additional chopped parsley if desired.

Tips:

You can use any type of lentils for this recipe, but green or brown lentils work best as they hold their shape well.
If you're short on time, you can use canned lentils instead of cooking them from scratch.
Feel free to add other vegetables to the casserole, such as zucchini or mushrooms.
This casserole can be made ahead of time and reheated for an easy meal during the week.

This Vegan Lentil and Vegetable Casserole is a hearty and flavorful dish that's perfect for a cozy weeknight dinner. It's packed with healthy veggies and plant-based protein from the lentils, making it a nutritious and filling meal. Plus, it's gluten-free and vegan, so it's suitable for a variety of dietary needs. Enjoy!