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canned food recipes

Cheesy Bean & Lentil Vegetarian Casserole

Craving healthy vegetarian comfort food? This easy cheesy bean & lentil vegetarian casserole is packed with plant protein & so much delicious flavor.
4.75 from 4 votes
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Servings 4


  • splash olive or avocado oil for sauteeing
  • 1.5 cups yellow or white onion diced
  • 2 tsp garlic minced
  • 1 19 oz can green lentils do not substitute dry lentils for canned, the recipe won't work the same!
  • 1 19 oz can black or kidney beans
  • 1 28 oz can plain diced tomatoes
  • ¼ tsp cumin
  • ¼ tsp ground cayenne
  • ½ tsp onion powder
  • ½ tsp salt *
  • 2 cups cheese of your choice (I use sharp or tex-mex) shredded


  • Saute onions and garlic in a splash of olive or avocado oil in a large pot for about five minutes.
  • Meanwhile, DRAIN and RINSE the beans. Drain the lentils and tomatoes. Add the beans, lentils, and tomatoes to the onion and garlic in the pot.
    Add the cumin, cayenne powder, onion powder, salt, and bring the mixture to a boil. Turn the heat to low and let simmer for about 20 minutes. Turn your oven to broil.
  • Pour the mixture into an oven-safe dish (I use a 2.5-quart dish).
    Cover the mixture with shredded cheese, and broil for 2-3 minutes, or until the cheese is nice and bubbly but not burnt (keep an eye on it if you don't use your broiler much!).
    Serve and enjoy!


Sample and adjust salt and other seasonings to your taste. This isn't very spicy so feel free to add more cayenne if you want more of a kick. 
Keep leftovers in the fridge for up to five days. If you're going to freeze some, reserve it without the cheese and then add cheese when you're ready to serve it. 
Keyword beans, casserole, lentils
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