Lentil and Spinach Casserole with Roasted Potatoes

Chef Maxime first built this Lentil and Spinach Casserole with Roasted Potatoes on a busy weeknight when he wanted comfort food that still felt light, nourishing, and practical for meal prep. He pulled out pantry lentils, a bag of spinach, and a few potatoes—and decided to turn them into a cozy bake that tastes like a weekend dinner but works on a weekday.

This Lentil and Spinach Casserole with Roasted Potatoes is a satisfying vegetarian dinner that layers fiber-rich lentils and tender spinach under a savory, lightly creamy sauce, then finishes with golden roasted potatoes on the side. Lentil-based casseroles are a popular “comfort-meets-healthy” format because they hold up well in the oven and reheat beautifully for leftovers.​

Lentil and Spinach Casserole with Roasted Potatoes

A hearty vegetarian casserole made with tender lentils, wilted spinach, and a savory tomato-herb sauce, served with crispy roasted potatoes. High in fiber, meal-prep friendly, and family-approved.

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Servings: 6

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• Casserole:
• – 1 1/2 cups dry brown or green lentils rinsed
• – 4 cups vegetable broth
• – 2 tbsp olive oil
• – 1 large onion diced
• – 2 carrots diced
• – 2 celery stalks diced
• – 4 garlic cloves minced
• – 1 tbsp tomato paste
• – 1 28 oz can crushed tomatoes
• – 1 tsp oregano
• – 1 tsp thyme
• – 1 tsp smoked paprika
• – 1/2 tsp black pepper
• – 1 to 1 1/4 tsp salt to taste
• – 4 to 6 cups fresh spinach
• – 1 cup mozzarella optional
• – 1/2 cup Parmesan optional
• – 1/3 cup Greek yogurt optional
• Roasted Potatoes:
• – 2 lbs Yukon Gold or red potatoes cut into chunks
• – 2 tbsp olive oil
• – 1 tsp garlic powder
• – 1 tsp smoked paprika
• – 1/2 tsp dried rosemary
• – 3/4 tsp salt
• – 1/2 tsp black pepper

Equipment

• – Large pot
• Large skillet
• 9×13-inch Casserole Dish
• – Sheet pan
• Knife and cutting board
• Measuring cups and spoons

Method

 

1. Cook lentils in broth until tender, 18–25 minutes. Drain if needed.
2. Roast potatoes at 425°F for 30–40 minutes, flipping once.
3. Sauté onion, carrots, celery in olive oil 8–10 minutes. Add garlic 30 seconds.
4. Stir in tomato paste 1 minute. Add crushed tomatoes and seasonings; simmer 5–8 minutes.
5. Mix lentils into sauce. Fold in spinach until wilted. Optional: stir in Greek yogurt.
6. Transfer to casserole dish. Optional: top with cheese.
7. Bake at 400°F for 18–22 minutes until bubbly. Rest 10 minutes.
8. Serve with roasted potatoes.

Notes

– Brown/green lentils hold their shape best.
– Frozen spinach works if thawed and squeezed dry.
– Store up to 4 days refrigerated, or freeze up to 2 months.

Calories: 420
Protein: 20g
Servings people: 6

Summary

Lentil and Spinach Casserole with Roasted Potatoes is a hearty, veggie-forward bake with a rich tomato-herb base, melted cheese (optional), and a bright spinach finish. It’s designed to be simple, flexible, and family-friendly, while still delivering that baked-casserole comfort.

Why it works so well:

• High in plant protein from lentils.
• Naturally high in fiber thanks to lentils, spinach, and vegetables.
• Great for meal prep because the flavors deepen overnight.
• Works with pantry staples and easy swaps.

Equipment for Lentil and Spinach Casserole with Roasted Potatoes

• 1 large pot (for lentils)
• 1 large skillet (for sautéing vegetables)
• 1 9×13-inch casserole dish (or similar)
• 1 sheet pan (for roasted potatoes)
• Mixing spoon + spatula
• Knife + cutting board
• Measuring cups and spoons
• Colander (to drain lentils, if needed)

Ingredients for Lentil and Spinach Casserole with Roasted Potatoes

For the casserole

• 1 1/2 cups dry brown or green lentils, rinsed
• 4 cups low-sodium vegetable broth (or water + bouillon)
• 1 bay leaf (optional)
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 carrots, diced small
• 2 celery stalks, diced small
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 to 1 1/4 teaspoons salt (to taste)
• 4 to 6 cups fresh spinach (packed) or 1 (10 oz) bag
• 1 cup shredded mozzarella (optional)
• 1/2 cup grated Parmesan (optional)
• 1/3 cup plain Greek yogurt (optional, stirred in at the end for creaminess)

For the roasted potatoes

• 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried rosemary (or Italian seasoning)
• 3/4 teaspoon salt (to taste)
• 1/2 teaspoon black pepper

Optional toppings (no alcohol)

• Chopped parsley
• Lemon zest
• Red pepper flakes
• Extra Parmesan

Directions for Lentil and Spinach Casserole with Roasted Potatoes

Step 1: Cook the lentils

1. Add lentils, broth, and bay leaf to a pot.
2. Bring to a boil, then reduce to a steady simmer.
3. Cook 18–25 minutes until lentils are tender (not mushy).
4. Drain excess liquid if needed, then remove bay leaf.

Tip: Lentils and potatoes are a classic “hearty base” combination in many comforting dishes, which is why this pairing feels so satisfying here.healthcontinuum​

Step 2: Roast the potatoes

1. Heat oven to 425°F.
2. Toss potato chunks with olive oil, garlic powder, smoked paprika, rosemary, salt, and pepper.
3. Spread on a sheet pan in a single layer.
4. Roast 30–40 minutes, flipping once, until crisp and golden.

Step 3: Build the casserole filling

1. While potatoes roast, heat olive oil in a skillet over medium heat.
2. Add onion, carrots, and celery. Cook 8–10 minutes until softened.
3. Add garlic and cook 30 seconds.
4. Stir in tomato paste for 1 minute.
5. Add crushed tomatoes, oregano, thyme, smoked paprika, pepper, and salt.
6. Simmer 5–8 minutes so flavors concentrate.

Step 4: Combine lentils + sauce

1. Stir cooked lentils into the skillet sauce.
2. Taste and adjust salt and pepper.
3. If the mixture feels too thick, add a splash of broth or water.

Step 5: Add spinach and bake

1. Turn off heat and fold spinach into the hot lentil mixture until wilted.
2. Optional: Stir in Greek yogurt for a creamy finish.
3. Spread the mixture into a casserole dish.
4. Optional: Top with mozzarella and Parmesan.
5. Bake at 400°F for 18–22 minutes until bubbly and lightly browned on top.

Step 6: Serve

• Plate a generous scoop of Lentil and Spinach Casserole with Roasted Potatoes with a side of crispy roasted potatoes.
• Finish with parsley, lemon zest, or red pepper flakes.

Tips and Variations for Lentil and Spinach Casserole with Roasted Potatoes

Best tips for success

• Use brown/green lentils for structure (they hold their shape better in a bake).
• Salt in layers: lightly season lentils, then sauce, then final taste after combining.
• Add spinach off the heat so it stays bright and tender.
• Let the casserole rest 10 minutes before slicing so it sets.

Variations (easy swaps)

• Make it dairy-free: skip cheese and Greek yogurt; add 2–3 tablespoons nutritional yeast plus extra herbs.
• Add more veggies: chopped mushrooms, zucchini, or bell peppers sauté well with the onion base.
• Boost protein: stir in cooked chickpeas or top with a sprinkle of hemp seeds.
• Make it spicy: add cayenne to the sauce and finish with crushed red pepper.
• Make it extra cozy: mix in 1/2 cup cottage cheese for creaminess (US-friendly, protein boost).

Meal prep notes

• Refrigerate up to 4 days in an airtight container.
• Freeze up to 2 months (cool completely first).
• Reheat covered at 350°F until hot, or microwave in 60–90 second bursts.

Nutrition Facts

Approximate values per serving (1/6 casserole + 1/6 roasted potatoes).

Nutritional Highlights

• High fiber: Lentils + vegetables + potatoes make this a strong high-fiber dinner choice.
• Plant protein: Lentils provide steady, satisfying protein without meat.
• Micronutrients: Spinach adds folate and iron, while potatoes contribute potassium.

Dietitian Tips for Lentil and Spinach Casserole with Roasted Potatoes

• For steadier energy, keep the roasted potatoes portion moderate and pair with the casserole’s protein and fiber.
• If sodium matters, choose no-salt-added tomatoes and reduce added salt—then brighten flavors with lemon zest, herbs, and garlic.
• For weight management, aim for half the plate casserole, one quarter roasted potatoes, and one quarter extra vegetables (like a simple salad).

FAQs « 6 Frequently Asked Questions »

1) Can I use red lentils instead of brown or green?
Red lentils cook faster and break down more, so the casserole becomes softer and more “stew-like.” Brown or green lentils keep a better casserole texture.

2) Can I use frozen spinach?
Yes. Thaw and squeeze dry, then stir it in at the end. Use about 10 ounces frozen spinach.

3) How do I keep the casserole from being watery?
Cook lentils until just tender, simmer the sauce a few minutes to thicken, and avoid adding spinach while the mixture is very liquid.

4) What cheese works best?
Mozzarella melts smoothly, and Parmesan boosts savory flavor. For sharper flavor, add a small amount of cheddar.

5) Can I assemble it ahead of time?
Yes. Assemble the casserole (without baking), cover, and refrigerate up to 24 hours. Bake when ready, adding 5–10 minutes if cold.

6) Can I roast the potatoes in advance?
Yes. Roast, cool, and refrigerate. Re-crisp on a sheet pan at 425°F for about 8–12 minutes.

Conclusion for Lentil and Spinach Casserole with Roasted Potatoes

This Lentil and Spinach Casserole with Roasted Potatoes brings together cozy baked comfort and smart everyday nutrition in one reliable meal. It’s filling, meal-prep friendly, and flexible enough to match what’s already in the fridge—without sacrificing flavor.

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