Lentil and Spinach Casserole with Roasted Potatoes

Chef Emma remembers the first time her grandmother made a simple lentil dish on a cold November evening—the kitchen filled with warm, earthy aromas while the family gathered around the table.

That memory inspired this Lentil and Spinach Casserole with Roasted Potatoes, a hearty plant-based meal that brings comfort, nutrition, and simplicity to busy family dinners.

Lentil and Spinach Casserole with Roasted Potatoes

Hearty plant-based casserole combining protein-rich lentils, fresh spinach, and golden roasted potatoes in a flavorful tomato-based sauce. Perfect for Meatless Monday or meal prep.

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Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups potatoes diced
• 2 tablespoons olive oil divided
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1½ cups brown or green lentils rinsed
• 1 large onion diced
• 3 cloves garlic minced
• 2 carrots diced
• 2 celery stalks diced
• 1 can 14.5 oz diced tomatoes
• 3 cups vegetable broth
• 4 cups fresh spinach chopped
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Equipment

• Dutch oven or 9×13 casserole dish
• Large Baking Sheet
• – Mixing bowl
• – Cutting board and knife
• – Wooden spoon

Method

 

1. Preheat oven to 425°F.
2. Toss potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper.
3. Spread potatoes on baking sheet and roast for 25-30 minutes, flipping halfway.
4. Heat remaining olive oil in Dutch oven over medium heat.
5. Sauté onion for 5 minutes, then add garlic, carrots, and celery for 3-4 minutes.
6. Add lentils, tomatoes, broth, thyme, cumin, smoked paprika, and bay leaf.
7. Bring to boil, then reduce heat and simmer covered for 25-30 minutes.
8. Remove bay leaf and stir in spinach until wilted.
9. Fold in roasted potatoes or arrange on top.
10. Garnish with parsley and serve.

Notes

Rinse lentils before cooking to remove debris.
Add more broth if mixture becomes too thick.
Freezes well for up to 3 months.
Tastes even better the next day.

Calories: 280
Protein: 15g

This one-pot casserole combines tender protein-rich lentils, vibrant fresh spinach, and golden roasted potatoes in a flavorful tomato-based sauce that everyone loves, from toddlers to grandparents.

This lentil and spinach casserole is Chef Emma’s answer to weeknight stress—it requires minimal prep, uses pantry staples, and delivers a complete meal packed with fiber, plant-based protein, and essential vitamins.

The roasted potatoes add satisfying texture and make the dish feel indulgent while keeping it wholesome and budget-friendly. Whether you’re embracing Meatless Monday or simply looking for a nutritious dinner that doesn’t compromise on flavor, this casserole delivers every single time.

Summary

This Lentil and Spinach Casserole with Roasted Potatoes features brown or green lentils simmered with aromatic vegetables, fresh spinach, and herbs, then topped with perfectly seasoned roasted potatoes. The entire dish comes together in about 50 minutes, serves 6 people, and costs less than $10 to make. Each serving provides approximately 280 calories, 15 grams of plant-based protein, 12 grams of fiber, and over 50% of your daily iron needs. This naturally vegan and gluten-free casserole is perfect for meal prep, freezes beautifully, and tastes even better the next day.

Equipment

• Large Dutch oven or oven-safe casserole dish (9×13 inch)
• Large baking sheet
• Mixing bowl
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Aluminum foil

Ingredients

For the Roasted Potatoes:

• 3 cups Yukon Gold or red potatoes, diced into ¾-inch cubes
• 2 tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ teaspoon salt

For the Lentil and Spinach Casserole:

• 1½ cups brown or green lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth (low-sodium)
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving (optional)

Directions

1. Preheat and prep: Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare roasted potatoes: In a mixing bowl, toss diced potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Start roasting: Place potatoes in the oven and roast for 25-30 minutes, flipping halfway through, until golden brown and fork-tender.
4. Sauté aromatics: While potatoes roast, heat olive oil in a large Dutch oven or oven-safe casserole dish over medium heat. Add diced onion and cook for 5 minutes until softened.
5. Add vegetables: Stir in minced garlic, carrots, and celery. Cook for another 3-4 minutes until vegetables begin to soften and become fragrant.
6. Build the casserole base: Add rinsed lentils, diced tomatoes (with juice), vegetable broth, thyme, cumin, smoked paprika, and bay leaf. Stir well to combine.
7. Simmer lentils: Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.
8. Add spinach: Remove bay leaf. Stir in fresh spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
9. Combine and finish: Once potatoes are roasted, gently fold them into the lentil mixture, or arrange them on top for a beautiful presentation.
10. Optional baking step: For a more cohesive casserole, transfer everything to an oven-safe dish, top with roasted potatoes, and bake at 375°F for 10 minutes.
11. Serve: Garnish with fresh parsley and serve with lemon wedges on the side for brightness.

Tips and Variations

Cooking Tips:

• Rinse lentils thoroughly to remove any debris before cooking
• Don’t skip the roasting step for potatoes—it adds essential texture and flavor
• Stir lentils occasionally during simmering to prevent sticking
• Add more broth if the casserole becomes too thick during cooking
• Taste and adjust seasonings before serving

Flavor Variations:

• Mediterranean Style: Add kalamata olives, sun-dried tomatoes, and oregano
• Indian-Inspired: Include curry powder, ginger, and finish with coconut milk
• Moroccan Twist: Add cinnamon, coriander, and top with toasted almonds
• Italian Herb: Use Italian seasoning, add zucchini, and top with nutritional yeast

Ingredient Swaps:

• Use red lentils for a creamier texture (reduce cooking time to 15 minutes)
• Replace spinach with kale, Swiss chard, or collard greens
• Swap potatoes for sweet potatoes for added sweetness and vitamin A
• Use fresh tomatoes instead of canned when in season
• Add mushrooms for extra umami flavor

Serving Suggestions:

• Serve over quinoa, brown rice, or cauliflower rice
• Pair with a fresh green salad and crusty bread
• Top with avocado slices or vegan sour cream
• Sprinkle with nutritional yeast for a cheesy flavor
• Serve alongside roasted vegetables

Storage and Meal Prep:

• Store in an airtight container in the refrigerator for up to 5 days
• Freeze portions in individual containers for up to 3 months
• Reheat on the stovetop with a splash of broth to restore moisture
• Prepare lentil base ahead and roast potatoes fresh before serving
• This casserole tastes even better the next day as flavors meld

Nutrition Facts

Based on 6 servings. Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Highlights

This Lentil and Spinach Casserole with Roasted Potatoes is a nutritional powerhouse, delivering 15 grams of plant-based protein per serving to support muscle health and keep you satisfied for hours. Lentils are an excellent source of fiber with 12 grams per serving, promoting digestive health and stable blood sugar levels. The fresh spinach contributes impressive amounts of iron, vitamin A, and folate, essential for energy production and immune function.

The roasted potatoes provide complex carbohydrates for sustained energy, while remaining low in fat and naturally cholesterol-free. This casserole is particularly beneficial for vegetarian and vegan families seeking complete, balanced meals without meat. The combination of lentils and vegetables creates a nutrient-dense dish that supports heart health, weight management, and overall wellness.

Dietitian Tips

• Boost iron absorption: Serve with vitamin C-rich foods like lemon wedges, bell peppers, or tomatoes to enhance iron absorption from lentils
• Increase protein: Add hemp seeds, pumpkin seeds, or serve alongside a dollop of Greek yogurt (if not vegan)
• Make it creamier: Stir in a splash of coconut milk or cashew cream for added richness
• Reduce sodium: Use low-sodium vegetable broth and season with herbs instead of salt
• Add more vegetables: Include bell peppers, zucchini, or mushrooms to increase nutrient density and fiber
• Perfect for kids: Mash some of the lentils to create a creamier texture that young children may prefer

FAQs

1. Can I use red lentils instead of brown or green lentils?
Yes! Red lentils work well but cook much faster (about 15 minutes) and create a creamier, more soup-like consistency. Reduce the cooking time and monitor closely to avoid overcooking.

2. Do I have to roast the potatoes separately?
While you can add raw diced potatoes directly to the lentil mixture, roasting them separately creates better texture and flavor. Roasted potatoes stay firmer and develop a delicious caramelized exterior that enhances the overall dish.

3. Can I make this casserole in a slow cooker?
Absolutely! Combine lentils, vegetables, broth, and seasonings in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add spinach during the last 15 minutes. Roast potatoes separately and add before serving.

4. Is this recipe freezer-friendly?
Yes! This lentil and spinach casserole freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the oven.

5. How can I add more protein to this dish?
While lentils provide substantial plant-based protein, you can add cooked chicken breast, turkey sausage, or chickpeas for additional protein. Top with feta cheese or serve with a side of Greek yogurt.

6. What can I serve with this casserole?
This dish is hearty enough to stand alone, but pairs wonderfully with a fresh green salad, crusty whole-grain bread, roasted Brussels sprouts, or steamed broccoli. For extra indulgence, serve with garlic bread or dinner rolls.

Conclusion

Lentil and Spinach Casserole with Roasted Potatoes transforms simple, wholesome ingredients into a comforting family meal that nourishes both body and soul. This budget-friendly, plant-based casserole proves that healthy eating doesn’t require expensive ingredients or complicated techniques—just good planning and a little love. Whether you’re feeding a hungry family on a busy weeknight or preparing meals for the week ahead, this dish delivers exceptional nutrition, satisfying flavors, and the kind of comfort that keeps everyone coming back for seconds.

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