I can’t say I love lentils, I like lentils, just like my kids. Spinach lentil soup, green lentil curry and red lentil vegetable soup are in our regular dinner rotation. Don’t get me wrong, we all loved this cheesy lentil bake, including the kids. However, I often cook lentils because they are good for us not because I want to. And to add variety to a more boring than summer winter dinner rotation.
And this lentil casserole has ticked off all of the above the points.
How to Make Lentil Casserole with Mushrooms
- Get ingredients ready. Preheat oven to 375 degrees F and spray large (9×13) baking dish with cooking spray.
- Preheat large non-stick ceramic skillet on medium heat and swirl 2 tbsp oil to coat. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and carrots, sauté for 5 minutes, stirring occasionally. Transfer to previously prepared baking dish (everything gets mixed here).
- Return skillet to high heat and add mushrooms. Sauté for 5-7 minutes or until a bit browned, draining liquid into the baking dish as necessary (flavourful broth for baking) and stirring occasionally. Transfer mushrooms to the baking dish.
- Return skillet to low heat and add remaining 1 tbsp of oil, along with thyme and garlic powder. Cook for 30 seconds, stirring constantly. Add lentils and cook for 2 minutes. Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet.
- Add mushroom soup, salt and ground black. Stir well, cover and bake for 30 minutes.
- Uncover and bake for another 15 minutes. Then sprinkle with cheese and bake for 5 more minutes or until cheese is melted. Remove from the oven, cover and let stand for about 20 minutes (very important – casserole is just tastier this way). Serve hot on its own or over spinach, greens, brown rice or whole grain pasta.
Lentil Casserole with Mushrooms
This lentil casserole is a cheesy vegetarian lentil bake recipe with brown mushrooms, green lentils, carrots, onions and celery, baked to a hearty healthy casserole perfection with melted cheese on top.
Print
Rate
Servings: 8 servings
Calories: 274kcal
Ingredients
- 1 large onion finely chopped
- 3 large celery stalks finely chopped
- 2 large carrots coarsely grated
- 3 tbsp coconut or avocado oil
- 1 lb brown mushrooms sliced
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1 1/2 cups green lentils dry & rinsed
- 10-12 oz can/pack organic cream of mushroom soup like Pacific Foods or Simple Truth
- 1/4 tsp salt
- Ground black pepper to taste
- 2 cups water boiled
- 1 cup 4 oz any hard cheese, shredded (I used Mozzarella)
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray large (9x13) baking dish with cooking spray.
- Preheat large non-stick ceramic skillet on medium heat and swirl 2 tbsp oil to coat. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and carrots, sauté for 5 minutes, stirring occasionally. Transfer to previously prepared baking dish (everything gets mixed here).
- Return skillet to high heat and add mushrooms. Sauté for 5-7 minutes or until a bit browned, draining liquid into the baking dish as necessary (flavourful broth for baking) and stirring occasionally. Transfer mushrooms to the baking dish.
- Return skillet to low heat and add remaining 1 tbsp of oil, along with thyme and garlic powder. Cook for 30 seconds, stirring constantly. Add lentils and cook for 2 minutes. Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet.
- Add mushroom soup, salt and ground black. Stir well, cover and bake for 30 minutes. Uncover and bake for another 15 minutes. Then sprinkle with cheese and bake for 5 more minutes or until cheese is melted. Remove from the oven, cover and let stand for about 20 minutes (very important - casserole is just tastier this way). Serve hot on its own or over spinach, greens, brown rice or whole grain pasta.
Store: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 2scoops | Calories: 274kcal | Carbohydrates: 31g | Protein: 15g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 328mg | Potassium: 857mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2771IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 3mg
Join today and start saving your favorite recipes
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
Can I substitute red lentils
I prefer green lentils as red lentils can turn out a bit more mushy. But you can give it a try!
We liked that it was cooked abotu 10 minutes shy of the recipe bc we like some texture to the lentils. Add beef bouillon one cube to enhance flavor.
Awesome! Thanks for sharing Kimberely!
What can I use instead of cream of mushroom soup. Staying home.
You can make a homemade cream of mushroom soup substitute. Check out this website for ideas! https://www.recipesthatcrock.com/homemade-substitute-cream-mushroom/
Can you use canned lentils rather than dry?
Yes. Follow the recipe and instead of 2 cups water use only 1/4 cup. Enjoy!
I thought this was a very good casserole however I don’t like crunchy lentils so I baked it 1-1/2 hours and stirred it while it was baking to make sure the it cooked evenly. Will definitely make during Lent!
This lentil casserole was delicious. I will definitely make it again.
So happy to hear, Cathi! Lentils are so cheap and good for you!
Super delicious for a lentil casserole lol.
Looks yummy! So you add the 2 cups of boiling water to the lentils, then bring that mixture to a boil? Are you just looking for a rolling boil before you transfer to the baking dish, so the lentils are basically going to cook in the oven? Thank you!
Yes. Lentils cook in the oven.