Mushroom and Lentil Casserole

Are you looking for a hearty and nutritious dish that is perfect for a cozy night in? Look no further than this Mushroom and Lentil Casserole recipe! Packed with protein, fiber, and flavor, this dish is sure to become a new favorite in your meal rotation. In this blog post, we will walk you through the steps to create this delicious casserole, from sautéing the mushrooms to layering the lentils and vegetables. Get ready to impress your taste buds with this satisfying and comforting meal.


  • 1 cup of dried lentils
  • 2 cups of vegetable broth
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 8 oz of mushrooms, sliced
  • 1 can of diced tomatoes
  • 1 tsp of dried thyme
  • 1 tsp of dried oregano
  • Salt and pepper to taste
  • 1 cup of shredded cheese (optional)


  1. Rinse the lentils under cold water and drain them.
  2. In a large skillet, sauté the onion and garlic until they are translucent.
  3. Add the mushrooms to the skillet and cook until they are browned.
  4. Stir in the lentils, vegetable broth, diced tomatoes, thyme, oregano, salt, and pepper.
  5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
  6. Preheat the oven to 375°F (190°C).
  7. Transfer the lentil mixture to a casserole dish and top it with shredded cheese, if desired.
  8. Bake the casserole in the oven for about 15-20 minutes, or until the cheese is melted and bubbly.
  9. Let it cool for a few minutes before serving.
  10. Enjoy your delicious mushroom and lentil casserole!