This easy, high-fiber dinner is guaranteed to become your new weeknight favorite. Packed with hearty lentils, tender vegetables, and a hint of savory herbs, it comes together in one dish for minimal prep and maximum delight. If you’re looking for a satisfying meal that pairs big flavor and nutritious ingredients, this One-Pan Lentil & Veggie Bake is it.
Ingredients
- 1 cup dried brown or green lentils, rinsed and drained
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: a handful of chopped spinach or kale for extra greenery
Instructions
Begin by preheating your oven to 375°F (190°C). Lightly grease a baking dish—something around 9×13 inches works well. In a large bowl, combine the lentils, onion, carrots, celery, vegetable broth, and diced tomatoes. Drizzle in the olive oil, then sprinkle in the dried thyme, dried rosemary, salt, and pepper. Stir everything together until the ingredients are well mixed.
Transfer these hearty components into your prepared baking dish. If you’re adding spinach or kale, gently fold it in at the top for an extra nutritional boost. Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil and continue baking for another 15 to 20 minutes, or until the lentils are tender and most of the liquid is absorbed.
Give your One-Pan Lentil & Veggie Bake a final taste test, adjusting seasonings if needed. Serve piping hot for a rustic, comforting high-fiber meal.
This recipe is a crowd-pleaser for vegetarians, fiber enthusiasts, or anyone who wants a wholesome, satisfying dinner. Lentils are a nutritional powerhouse, and the vegetables bring both flavor and additional fiber. You can easily switch up your add-ins by using zucchini, sweet potatoes, or cauliflower, making it versatile for your tastes or what you have on hand. Enjoy this dish as-is, or top it with fresh herbs or a sprinkle of cheese for extra indulgence.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
