Pastel de Choclo with Lentils
A layered Chilean-style baked casserole with a savory green lentil and onion base under a basil-scented sweet corn topping.
- baked
- baked casserole
- basil
- black olives
- budget-friendly
- casserole
- chilean
- comfort food
- corn casserole
- dairy-free
- dinner
- egg-free
- gluten-free
- high-protein
- lentil casserole
- lentils
- lunch
- main course
- make-ahead
- meal prep
- nut-free
- onion
- pantry staples
- pastel de choclo
- pastel de choclo with lentils
- plant-based
- raisins
- shellfish-free
- south american
- soy-free
- sweet corn
- vegan
- vegetarian
- Cuisine
- Chilean
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Cook this recipe
- frozen sweet corn-5 cups
- low-sodium vegetable broth-3 cups
- yellow onion-2 cups
- dried green lentils-1 cup
- garlic-2 cloves
- pitted black olives-1/2 cup
- fresh basil-1/2 cup
- raisins-1/3 cup
- extra-virgin olive oil-3 tablespoons
- kosher salt-1 1/2 teaspoons
- ground cumin-1 teaspoon
- smoked paprika-1 teaspoon
Preheat the oven to 375°F and coat the baking dish with 1 teaspoon of the olive oil; finish the prep by rinsing the lentils, dicing the onion, mincing the garlic, halving the olives, chopping the basil, and thawing the corn.
Keep fingers curled away from the blade while dicing, mincing, halving, and chopping.
Combine the lentils, vegetable broth, and 1/2 teaspoon salt in the saucepan; bring to a boil, then simmer uncovered until the lentils are tender but not mushy, 20 to 25 minutes. Drain well.
Drain the hot lentils carefully to avoid steam burns.
Heat 2 tablespoons olive oil in the skillet over medium heat; cook the onion until soft and lightly golden, 6 to 8 minutes. Stir in the garlic, cumin, and smoked paprika and cook until fragrant, 1 minute.
Add the onion and aromatics carefully to reduce hot oil splatter.
Add the cooked lentils, raisins, olives, and 1/2 teaspoon salt to the skillet; stir into a cohesive base and cook until the mixture is hot and savory, 2 minutes.
In the food processor, combine the thawed corn, basil, remaining 2 teaspoons olive oil, and remaining 1/2 teaspoon salt; pulse and blend until the topping is a thick, spoonable corn puree with small bits of corn remaining.
Keep the food processor lid locked while blending the corn topping.
Spread the lentil mixture evenly in the baking dish, then spoon the corn topping over it and smooth it to the edges in an even layer.
Bake uncovered until the edges are bubbling and the corn topping is lightly browned in spots, 30 to 35 minutes. Let rest for 10 minutes before serving.
Use oven mitts when handling the hot baking dish.
Let the casserole rest before serving so the hot filling does not burn mouths.
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