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Lentil Casserole

Lentil Casserole

Do you ever get asked where do get your protein from? Maybe once a day? At least!… I know the feeling, this is probably the most common question I get asked. Well, there are plenty of ways to get plant-based protein, one of my favourites is to cook lentil recipes. So, here is a lentil casserole for a perfect example!

At home, we cook some sort of casserole at least once a week. I am totally addicted to them and how easy and practical it is to make these bad boys. So, now I'm on a mission to get a few different recipes rollin' to keep things interesting. 

Casseroles are busy mother's best friends, seriously! I rely on it since I can make the dish ahead of time and just throw it in the oven whenever we are ready to eat. We can have a lovely meal without too many dishes, neither too much hassle involved, how well does that sound?

Lentil Casserole ingredients

I'm usually all about meals that are quick to make since I'm well aware (and a victim) of busy schedules. Although this lentil casserole will take you about an hour to have ready on the table, most of that time is pretty hands-free. You can go about life while your casserole bakes in the oven. 

The preparation is super easy, though. It will depend on your chopping skills but it should take you about 10 minutes to have it set before it goes in the oven. You only have to chop all the veggies, cook them for 10 minutes and then everything goes in the casserole with the seasonings. 

We need to allow enough time for the casserole to bake. This way we ensure the lentils are cooked thoroughly and the veggies get a nice consistency, not too raw and not overcooked. Just as in life, it's all about balance here. So, even if the baking part is hands-free, make sure to keep a close eye on your dish so you get the best lentil casserole ever made. 

chopped kohlrabi

I decided to go for a lentil recipe to enrich this yummy dish for a few different reasons. First of all, casseroles are typically meaty and lentils provide that meat-like texture and a savoury taste. I used brown lentils since they have a bit more of an earthy flavour and they are great at keeping their shape, others tend to get too mushy for my liking.   

Also, I can't say it enough, lentils are a powerhouse of nutrients therefore, they provide a ton of health benefits. And they are a great source of plant-based protein at a very affordable price. They are a lifesaver when you are aiming for a vegan lifestyle on a budget. 

With a few other ingredients, we managed to make the most delicious and nourishing casserole of all-times. And whether you make it on the spot or ahead of time, you and/or family will be feasting on this dish on a regular basis! 

Lentil Casserole bowl

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut


For the casserole

  • 1 cup brown lentils (washed)
  • ½ cup coconut milk
  • 2 lbs kohlrabi (skin removed and chopped)
  • 1 leek (washed and sliced)
  • ½ cup millet (washed)
  • 1 tsp olive oil
  • 1 medium red bell pepper (washed and chopped)
  • 2 medium red onion (sliced)
  • 2 cups vegetable broth
  • 2 tbsps yellow curry paste

For the garnish

  • ¼ cup frozen garden herbs
  • ¼ cup slivered almonds (toasted)


  1. Preheat the oven to 360 F (180 C).
  2. Heat up the oil in a big pot and saute leek and onion for about 3-5 minutes on medium heat.
  3. Add the bell pepper and kohlrabi together with the coconut milk, curry paste and vegetable broth and simmer for 10 minutes
  4. Use a casserole dish and add the vegetables together with the liquids, millet and lentils.
  5. Cover the the casserole dish with tin foil and bake it for 30 minutes.
  6. Take off the tin foil and bake for 10 more minutes.
  7. Take it out of the oven and sprinkle with the garnish, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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