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One Pan Lentil Bake

One Pan Lentil Bake

A comforting and hearty One Pan Lentil Bake that is simple to prepare and packed with flavor. This dish is a nutritional powerhouse, providing plant-based protein and fiber, making it a satisfying meal for the whole family.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 Cups Dried Brown or Green Lentils, rinsed and picked over
  • 3.5 Cups Vegetable or Chicken Broth, low sodium preferred
  • 1 Medium Yellow Onion, finely diced
  • 2 Large Carrots, peeled and sliced into rounds
  • 4 Cloves Garlic, minced
  • 1 Can (14.5 oz) Crushed Tomatoes, fire-roasted adds great flavor
  • 2 Tablespoons Olive Oil, extra virgi
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Ground Cumi
  • 1/2 Teaspoon Dried Thyme
  • 2 Cups Fresh Spinach or Kale, chopped and packed
  • Salt and Black Pepper, to taste

Method
 

  1. Preheat your oven to 375°F (190°C). Grab a large, oven-safe skillet or a 9x13 inch baking dish.
  2. Heat the olive oil over medium heat. Add the diced onions and sliced carrots. Sauté for about 5 to 7 minutes until the onions become translucent and the carrots soften slightly.
  3. Stir in the minced garlic, smoked paprika, ground cumin, and dried thyme. Cook for another minute until the spices become fragrant.
  4. Add the rinsed lentils to the pan. Stir them around for a minute to toast them slightly and coat them in the oil and spices.
  5. Pour in the crushed tomatoes and the broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
  6. Bring the mixture to a gentle simmer on the stovetop. If using a baking dish, carefully transfer the mixture now.
  7. Cover the pan tightly with a lid or aluminum foil.
  8. Place the pan in the preheated oven. Bake for 45 to 50 minutes. Check occasionally to ensure the liquid hasn't evaporated too quickly.
  9. Remove the pan from the oven. Carefully lift the lid. The lentils should be tender but not falling apart.
  10. Stir in the fresh spinach or kale. The residual heat will wilt the greens in about 2 minutes.
  11. Season with salt and black pepper to taste. Let sit for 5 minutes before serving.

Notes

Always rinse lentils thoroughly under cold water. Do not skip the sautéing step for the aromatics. Keep the pan tightly sealed to ensure proper cooking. If lentils are still firm, add more broth and bake longer. A splash of lemon juice or balsamic vinegar before serving brightens the dish.