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.
Equipment
- - Large pot
- Large skillet
- 9x13-inch Casserole Dish
- - Sheet pan
- Knife and cutting board
- Measuring cups and spoons
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
Instructions
- Cook lentils in broth until tender, 18–25 minutes. Drain if needed.
- Roast potatoes at 425°F for 30–40 minutes, flipping once.
- Sauté onion, carrots, celery in olive oil 8–10 minutes. Add garlic 30 seconds.
- Stir in tomato paste 1 minute. Add crushed tomatoes and seasonings; simmer 5–8 minutes.
- Mix lentils into sauce. Fold in spinach until wilted. Optional: stir in Greek yogurt.
- Transfer to casserole dish. Optional: top with cheese.
- Bake at 400°F for 18–22 minutes until bubbly. Rest 10 minutes.
- 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
- 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