Green Lentil and Potato Casserole with Cheese
A thick stovetop casserole of green lentils, potatoes, carrots, celery, peas, tomato, and cheese. Add hot water as needed until the lentils are tender.
Ingredients
Main Ingredients
- 1 cup Green Lentils dry, sorted and rinsed; not canned
- 2 cups Potatoes ½-inch cubes
- 1 cup Carrot small dice
- 1 cup Green Peas Fresh or frozen
- 1 cup Celery Chopped
- 1 medium Red Onion Chopped
- 3 cloves Garlic Minced
- 1 cup Diced Tomatoes Canned or fresh
- 1 tbsp Dried Oregano
- 1 tsp Red Chili Flakes Optional
- to taste Ground Black Pepper
- to taste Salt
- 2 cups Vegetable Stock Low-sodium recommended
- 1 cup Melting Cheese shredded; use cheese made with vegetarian rennet for a vegetarian dish
Cooking Additions
- 1 tablespoon olive oil
- 1 cup water plus additional hot water as needed to keep the lentils barely covered
Instructions
- Heat olive oil in a heavy pot. Cook onion, carrot, and celery about 5 minutes; add garlic and oregano and stir briefly.
- Add dry rinsed lentils, ½-inch potato cubes, vegetable stock, and 1 cup water. Bring to a gentle simmer and partially cover. Cook about 20 minutes, stirring and topping up with hot water if needed.
- Mix in diced tomatoes and optional chili flakes. Continue cooking another 10–15 minutes or longer until lentils are soft and potatoes fork-tender; prevent the base from drying out.
- Stir in peas and simmer about 5 minutes. Adjust the consistency with a brief uncovered simmer or a little more water, then season with salt and pepper.
- Remove from the heat, spread shredded cheese on top, and cover a few minutes to melt. Divide among 6 servings.
Notes
Use dry green lentils. The 45-minute cooking estimate depends on lentil age and potato size; tenderness takes priority. Keep enough liquid for the lentils to cook, then reduce only after they are soft. Choose vegetarian stock and suitable cheese.