Hearty Lentil Mushroom Bake (Print Version)
# Ingredients:
→ Main Vegetables
01 -
1 large onion, finely diced
02 -
3 large celery stalks, finely diced
03 -
2 large carrots, coarsely shredded
04 -
1 pound brown mushrooms, thinly sliced
→ Lentils & Seasonings
05 -
1½ cups dried green lentils, rinsed well
06 -
3 tablespoons cooking oil, divided
07 -
1 teaspoon garlic powder
08 -
½ teaspoon dried thyme leaves
09 -
¼ teaspoon salt
10 -
½ teaspoon freshly ground black pepper
→ Liquids & Topping
11 -
11 ounces organic cream of mushroom soup (one can)
12 -
2 cups water or low-sodium vegetable stock
13 -
1 cup shredded mozzarella cheese
14 -
Non-stick cooking spray
# Instructions:
01 -
Get your oven heating to 375°F. Give a large 9x13-inch baking dish a generous coating of cooking spray and set it nearby—you'll be using it as your mixing bowl.
02 -
Warm up a large skillet over medium heat and add 2 tablespoons of oil, swirling it around. Toss in the chopped onion and let it cook for about 3 minutes, giving it an occasional stir. Add your celery and carrots, then continue cooking for another 5 minutes, stirring now and then. Transfer everything to your prepared baking dish.
03 -
Crank the heat up to high and add the sliced mushrooms to your skillet. Let them cook for 5 to 7 minutes until they develop some nice golden-brown spots. As they release liquid, drain it straight into the baking dish—it's packed with flavor. Stir occasionally, then move the mushrooms to join the other veggies.
04 -
Lower the heat to low and pour in the last tablespoon of oil along with the thyme and garlic powder. Stir constantly for about 30 seconds to wake up those aromatics. Add the rinsed lentils and cook for 2 minutes. Pour in your water or broth, bring everything to a rolling boil, then scrape all those tasty browned bits from the skillet bottom as you transfer it to the baking dish.
05 -
Stir in the cream of mushroom soup, salt, and black pepper until everything's well combined. Cover the dish tightly and slide it into the oven for 30 minutes. Remove the cover and bake for an additional 15 minutes. Scatter the mozzarella over top and return to the oven for 5 more minutes, just until the cheese gets all melty and bubbly.
06 -
Pull the casserole from the oven, cover it up, and let it rest for a good 20 minutes—this step really matters for the best flavor and texture. Serve it warm on its own, or spoon it over fresh spinach, greens, brown rice, or your favorite whole grain pasta.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
This casserole freezes beautifully—just pack it in an airtight container and freeze for up to 3 months.
03 -
The 20-minute resting time after baking allows the lentils to fully absorb the flavors and helps the casserole set perfectly.