Lentil and Potato Casserole

Warm, hearty, and packed with plant-based goodness, this Lentil and Potato Casserole is the ultimate comfort food for any night of the week. Featuring a wholesome blend of tender lentils, creamy Russet potatoes, and aromatic vegetables like carrots, celery, and onions, this dish is infused with bold flavors from smoked paprika, ground cumin, and thyme. A bubbling layer of optional shredded cheese adds a touch of indulgence, while fresh parsley makes for a vibrant garnish. Easily baked to perfection in under an hour, this casserole is a nutritious option that's both vegetarian and budget-friendly, making it perfect for family dinners or meal prepping. Rich in protein, fiber, and hearty textures, this satisfying casserole pairs beautifully with a crisp green salad or crusty bread for a well-rounded meal.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup brown or green lentils
• 4 medium Russet potatoes
• 1 medium onion
• 2 large carrots
• 2 celery stalks
• 3 garlic cloves
• 1 14-ounce can canned diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheese (optional, for topping)
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the lentils under cold water and set them aside.

Step 3

Peel and dice the potatoes into bite-sized cubes. Then dice the onion, carrots, and celery into small pieces. Mince the garlic.

Step 4

In a large pot or deep skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.

Step 5

Stir in the minced garlic, smoked paprika, dried thyme, and ground cumin. Cook for 1 minute until fragrant.

Step 6

Add the diced tomatoes (with their juices), rinsed lentils, diced potatoes, vegetable broth, salt, and black pepper. Stir well to combine.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils and potatoes are tender.

Step 8

Transfer the lentil and potato mixture to a lightly greased casserole dish.

Step 9

If desired, sprinkle shredded cheese evenly over the top.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.

Step 11

Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.

Nutrition Facts

Serving size	(2293.5g)

Amount per serving	% Daily Value*
Calories	2116.1

Total Fat 82.6g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 7.6g
Cholesterol 127.9mg	0%
Sodium 4991.5mg	0%
Total Carbohydrate 276.1g	0%
Dietary Fiber 50.0g	0%
Total Sugars 45.8g
Protein 83.1g	0%

Vitamin D 24IU	0%
Calcium 1291.5mg	0%
Iron 23.5mg	0%
Potassium 7378.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 15.2%

Carbs: 50.7%