1h 30m$17.06

Cauliflower Lentil Tomato Bake

A hearty vegan dinner casserole of green lentils, cauliflower florets, red bell pepper, baby spinach, and crushed tomatoes with Mediterranean herbs, parsley, lemon, and olive oil.

casserole
dinner
lentils
Mediterranean
Mediterranean diet
oven-baked
plant-based
Vegan
Vegetable Bake

Bundle it with similar meals

20 min prep70 min cook4 servingshardJun 24, 2026

Cook this recipe

water-3 cups
dried green lentils-1 cup
canned crushed tomatoes-28 oz
red bell pepper-1 large
cauliflower florets-1 1/2 lb
baby spinach-5 oz
fresh parsley-1/2 cup
yellow onion-1 medium
garlic-4 cloves
extra-virgin olive oil-3 tablespoons
lemon juice-2 tablespoons
dried oregano-2 teaspoons
fine sea salt-1 1/2 teaspoons
black pepper-1/2 teaspoon

Preheat and prep ingredients

Oven

Cutting Board

Colander

Chef’s knife

Measuring cups and spoons

9-by-13-inch baking dish

Preheat the oven to 400°F and brush a 9-by-13-inch baking dish with 1 tablespoon olive oil. Rinse the lentils; finish dicing the onion and bell pepper, mincing the garlic, chopping the parsley, and keeping the cauliflower in even 1 1/2-inch florets.

Keep the chef’s knife blade angled away from fingers while dicing and chopping.

1 tablespoon olive oil

1 cup green lentils

1 Count yellow onion

1 Count red bell pepper

4 Count garlic

1/2 cup parsley

1 1/2 pounds cauliflower

Cook the lentils

Colander

Stovetop

Large saucepan

Combine the lentils and water in a large saucepan. Bring to a boil on the stovetop, then simmer 18 to 22 minutes until the lentils are just tender but not mushy; drain any excess water.

1 cup green lentils

3 cups Water

Sauté the vegetables

Large skillet

Stovetop

Large spoon

While the lentils cook, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and red bell pepper; cook 5 to 6 minutes until softened and glossy.

2 tablespoons olive oil

1 Count yellow onion

1 Count red bell pepper

Build the tomato sauce

Large skillet

Stovetop

Large spoon

Stir in the garlic, oregano, salt, and black pepper; cook 1 minute until fragrant. Add the crushed tomatoes; simmer 8 minutes, then stir in the baby spinach until just wilted.

Keep the tomato sauce at a gentle simmer to reduce splattering.

4 Count garlic

2 teaspoons dried oregano

1 1/2 teaspoons salt

1/2 teaspoon Black Pepper

28 ounces tomatoes

5 ounces spinach

Assemble the bake

Large spoon

9-by-13-inch baking dish

Fold the cooked lentils, 1/4 cup parsley, and lemon juice into the tomato mixture. Spread the cauliflower florets in the baking dish, spoon the tomato-lentil mixture over top, and stir until well coated so the lentils settle between the cauliflower florets.

1/4 cup parsley

2 tablespoons lemon juice

1 1/2 pounds cauliflower

Bake until tender

Oven

Aluminum foil

Large spoon

9-by-13-inch baking dish

Cover the dish tightly with foil and bake 30 minutes. Uncover, stir gently, and bake 12 to 15 minutes longer until the cauliflower is fork-tender and the sauce is bubbling at the edges.

Use dry oven mitts when handling the hot baking dish and foil.

Open the foil carefully because hot steam can escape quickly.

Rest, garnish, and serve

Large spoon

Rest 5 minutes, sprinkle with the remaining 1/4 cup parsley, and serve hot as a dinner main course.

1/4 cup parsley

How did it turn out?

Rating and review tools are unavailable right now.

Cauliflower Lentil Tomato Bake

Shopping options

Cost Summary

Cook this recipe

How did it turn out?