Hi, I’m Jenny! If you’re searching for a hearty and nutritious breakfast, this Vegan Lentil and Veggie Breakfast Casserole is a must-try. Packed with protein-rich lentils and a medley of colorful vegetables, this casserole is both filling and flavorful. It’s an excellent way to start your day with a boost of energy and essential nutrients.
I love making this casserole on busy weekends when we need a nutritious, easy-to-reheat breakfast for the family. It’s a hit with everyone, and I appreciate how versatile it is—swap in your favorite veggies or herbs. Plus, it’s perfect for meal prep!
Servings: 6
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Cuisine: American
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup diced tomatoes (fresh or canned)
- 1 cup chopped spinach
- 1 cup shredded carrots
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground cumin
- Salt and pepper to taste
Equipment/Utensils
- Medium saucepan
- Large skillet
- 9×13 inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula
Preparation Steps
- Cook Lentils: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add lentils, reduce heat, and simmer for 20-25 minutes, or until lentils are tender. Drain any excess liquid.
- Sauté Vegetables: While lentils are cooking, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add bell pepper and cook for another 5 minutes. Stir in diced tomatoes, spinach, and shredded carrots, cooking until spinach is wilted.
- Combine Ingredients: In a large mixing bowl, combine cooked lentils with the sautéed vegetables. Add oregano, basil, cumin, salt, and pepper. Mix well.
- Assemble Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly.
- Bake: Bake in a preheated oven at 375°F (190°C) for 35 minutes, or until the top is slightly crispy.
- Cool and Serve: Let the casserole cool slightly before cutting into squares. Serve warm.
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 25%
- Calcium: 10%
- Iron: 20%
- Folate: 30%
This Vegan Lentil and Veggie Breakfast Casserole is a delightful way to enjoy a wholesome meal that’s both nutritious and satisfying. Whether you’re feeding a crowd or just preparing for the week ahead, this recipe is sure to become a favorite in your breakfast rotation. Enjoy the convenience and goodness of a delicious start to your day!
Vegan Lentil and Veggie Breakfast Casserole
Ingredients
- 1 cup dried green or brown lentils rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 cup diced tomatoes fresh or canned
- 1 cup chopped spinach
- 1 cup shredded carrots
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
- Cook Lentils: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add lentils, reduce heat, and simmer for 20-25 minutes, or until lentils are tender. Drain any excess liquid.
- Sauté Vegetables: While lentils are cooking, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add bell pepper and cook for another 5 minutes. Stir in diced tomatoes, spinach, and shredded carrots, cooking until spinach is wilted.
- Combine Ingredients: In a large mixing bowl, combine cooked lentils with the sautéed vegetables. Add oregano, basil, cumin, salt, and pepper. Mix well.
- Assemble Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly.
- Bake: Bake in a preheated oven at 375°F (190°C) for 35 minutes, or until the top is slightly crispy.
- Cool and Serve: Let the casserole cool slightly before cutting into squares. Serve warm.
Notes
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 25%
- Calcium: 10%
- Iron: 20%
- Folate: 30%
