Vegan Red Lentil Casserole

This recipe is an excellent source of fiber with nearly 20 grams per serving!

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Serves4 (people)
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  1. Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat.
  2. Sauté the onion and pepper until softened, about 8 minutes.
  3. Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and sauté until fragrant, about one more minute.
  4. Add in the diced tomatoes (with their juices), quinoa, red lentils, water, and black beans. Stir well and bring the liquid to a boil.
  5. Cover and lower the heat to a simmer, cooking until the quinoa and lentils are tender, about 15 minutes.
  6. Remove the lid and fluff with a fork.
  7. Serve warm.

Recipe Tips

Optional: Top with fresh cilantro, avocado slices, and radishes, if desired.

Nutrition Facts
Vegan Red Lentil Casserole
Amount Per Serving
Calories 562 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 142mg 6%
Potassium 1800mg 51%
Total Carbohydrates 97g 32%
Dietary Fiber 20g 80%
Sugars 7g
Protein 29g 58%
Vitamin A 9%
Vitamin C 60%
Vitamin D0%
Calcium 17%
Iron 47%
* Percent Daily Values are based on a 2000 calorie diet.

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