Go Back
- 1 cup dried lentils (green or brown) - 2 medium sweet potatoes, peeled and diced - 1 onion, chopped - 2 cloves garlic, minced - 2 cups vegetable broth - 2 cups kale or spinach, roughly chopped - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh herbs (optional, for garnish)

Savory Lentil and Sweet Potato Casserole

Warm up your winter nights with a Savory Lentil and Sweet Potato Casserole that’s both nutritious and delicious. This comforting dish is packed with protein-rich lentils, sweet potatoes, and vibrant greens, all perfectly seasoned to create a hearty meal. Ideal for family gatherings or cozy dinners, the casserole is easy to make and provides a warm, satisfying experience. Discover how simple ingredients come together for a nourishing dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups vegetable broth

1 (14.5 oz) can diced tomatoes, including juices

1 cup chopped kale or spinach (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground black pepper

½ teaspoon salt (adjust to taste)

2 tablespoons olive oil

¼ cup nutritional yeast (optional, for a cheesy flavor)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking.

    Cook the Lentils: In a medium saucepan, add the rinsed lentils along with 2 cups of vegetable broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for approximately 20-25 minutes. Check for tenderness, and drain any excess liquid if necessary.

      Sauté the Vegetables: While the lentils are cooking, heat olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent, stirring occasionally. Then, stir in the minced garlic and continue cooking for another 1-2 minutes until fragrant.

        Combine Ingredients: In a large mixing bowl, combine the cooked lentils, the sautéed onion and garlic mixture, diced sweet potatoes, diced tomatoes with their juices, chopped kale or spinach, ground cumin, smoked paprika, black pepper, and salt. Stir everything together until well combined.

          Transfer to Casserole Dish: Grease a 9x13 inch casserole dish with olive oil or cooking spray. Pour the lentil and sweet potato mixture into the dish, spreading it out evenly. Press down lightly to ensure an even layer.

            Top with Nutritional Yeast: If you choose to use nutritional yeast for a cheesy flavor, sprinkle it generously over the top of the casserole mixture.

              Bake the Casserole: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After this time, remove the foil and continue baking for an additional 15-20 minutes, until the sweet potatoes are tender and the top is lightly browned.

                Garnish and Serve: Once baked, take the casserole out of the oven and let it rest for about 5-10 minutes to set. Before serving, sprinkle freshly chopped parsley over the top for a burst of color and flavor.

                  Prep Time, Total Time, Servings:

                    30 minutes | 1 hour | 6 servings