Vegan Smoky lentil casserole with potatoes
This Vegan Smoky Lentil Casserole with potatoes is a delicious and easy to make one pot vegan dinner for those days where you are craving a comforting meal. It’s loaded with flavors thanks to the spices and the red wine. Think smoky green lentils, carrots, onions, garlic and thyme all topped with sliced baby potatoes that turns deliciously crispy and golden on the outside. It doesn’t get much better than this easy vegan dinner. This easy vegan one pot dinner is not only delicious, it’s also healthy and budget friendly. This dish is made using only a handful of ingredients that produces robust flavors and adds lots of texture to this hearty dinner.
Ingredients
- 2 tbsp Olive Oil
- 4 Carrots Sliced
- 1 large Yellow Onion Chopped
- 3 cloves Garlic Minced
- 2 15-oz cans Cooked Green Lentils Rinsed and drained
- 1⅓ lbs Baby Potatoes Rinsed and sliced
- 2 tbsp Tomato Paste
- 28 oz Canned chopped Tomatoes
- 1 cup Red Wine
- 1 tbsp Dried Thyme
- 2 tsp Dried Basil
- 2 tbsp Smoked Paprika
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350F.
- Heat the olive oil in a large pan or skillet and add the chopped carrots and onions. Let them cook at medium heat while stirring occasionally for 3-5 minutes.
- Next, add the minced garlic and let it cook for half a minute before adding the green lentils. Season with smoked paprika, thyme, salt and pepper and stir together to combine. Mix in the tomato paste and add canned tomatoes and wine. Mix to combine and let the stew simmer for a couple of minutes.
- While the stew simmers, cut the potatoes into slices and set aside. Next, pour the stew into a baking pan and cover the top with the sliced potatoes (you can arrange them nicely or dump them on top as you prefer). Drizzle olive oil on top and season with salt, pepper, dried thyme and smoked paprika. Cover the dish with tinfoil and bake in the middle of the oven for around 40 minutes or until the potatoes are golden and crispy at the edges. Serve hot and enjoy.