Rustic Tomato Lentil Casserole
Hearty and packed with flavor, this vegetarian casserole combines the richness of tomatoes with the wholesome goodness of lentils. Tender veggies, aromatic herbs, and a cheesy crust make this dish irresistibly satisfying.
ingredients
- 1 cup dried lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) tomato sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup grated mozzarella cheese
- Fresh basil leaves, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cook the lentils according to package instructions. Drain and set aside.
- 3.
In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent.
- 4.
Add the carrots, celery, and bell pepper. Cook for 5 minutes until slightly softened.
- 5.
Stir in the diced tomatoes, tomato sauce, thyme, oregano, paprika, salt, and pepper. Simmer for 10 minutes.
- 6.
Add the cooked lentils to the skillet and mix well to combine.
- 7.
Transfer the lentil mixture to a greased casserole dish and spread it evenly.
- 8.
Sprinkle the mozzarella cheese over the top and cover with foil.
- 9.
Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 10.
Garnish with fresh basil leaves before serving.
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