This Easy Cornbread Lentil Casserole recipe is an easy weeknight meal loaded with veggies and Cajun spices. Makes great leftovers! Gluten-free and vegan.
If you love lentil soup but haven’t explored many creamy lentil dishes, this cornbread lentil casserole is an easy and delicious recipe to start with!
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Why you'll love this recipe
- Plant-based protein
- Easy healthy dish
- Simple ingredients
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see the full ingredients list and instructions in the recipe card below.
Red lentils - Choose dry red split lentils for this skillet casserole. They are so easy to cook up and a great source of protein and essential amino acids. A ¼ cup of lentils has 13 grams of protein! For a protein-rich snack, try this hummus with red lentils.
Green pepper, onion, and celery - These three veggies are known as the "holy trinity" of Cajun and Creole cuisine. It adds flavor and texture to the dish just like in this vegan mushroom etouffee!
Garlic - Use fresh garlic or jarred minced garlic. Garlic powder will work in a pinch too!
Vegetable broth - This recipe is built on pantry staples. If you don't have veggie broth on hand, substitute water instead.
Diced tomatoes - You can choose fire-roasted tomatoes or regular diced tomatoes, depending on your preferred level of heat.
Cornmeal - The red lentil casserole is topped with easy cornmeal biscuits (or dumplings). Cornbread and casserole all in one!
Almond flour and Arrowroot starch - These gluten-free flours aid in creating a tender crumb for the biscuits.
Variations
For an extra boost of veggies, try adding sliced carrots, broccoli florets, or fresh spinach!
How to make lentil casserole with cornbread
Before you start: Preheat oven to 400 degrees Fahrenheit.
Step 1: In a 12-inch cast iron skillet or oven-proof skillet, add olive oil and cook onions, celery, and bell peppers over medium-high heat. Add garlic and cook for an additional minute.
Step 2: Stir in diced tomatoes and their juices, followed by the vegetable broth and dry lentils. Bring to a boil and allow to simmer for 12 minutes. Add in Cajun seasoning and stir to incorporate.
Step 3: While the lentil mixture is simmering, place the dry ingredients for the cornbread dumplings in a medium bowl. Add almond milk, arrowroot, olive oil, and sugar. Stir to combine and set aside for at least 5 minutes.
Step 4: Drop seven to eight mounds of cornbread batter on top of lentils. Bake for 15-20 minutes or until the cornbread has started to turn golden brown.
Recipe tips
- If you don't have a lid for your skillet use a cookie sheet. Make sure to use an oven mitt when handling it.
- Have leftover dry lentils and need more lentil recipes? Make these delicious red lentil pancakes!
Storage
Allow the casserole to cool to room temperature before storing. Place the portioned casserole in an air-tight container and store it in an airtight container for 2-3 days.
Serving suggestions
This lentil bake is a great option for the colder months. Comfort food made from gluten-free pantry staples can be paired with so many things. Here are some different ways to serve it:
- Green beans and carrots
- Add a protein like chicken or Andouille sausage
- Green salad
- Vegan Brazilian cheese bread
FAQs
Lentils can be used in a variety of healthy recipes for dinner including lentil stew, salad, curry, tacos, burgers and patties, stir fry, and rice bowls.
Yes, this cornbread lentil casserole is made dairy-free, gluten-free, and egg-free.
Want more gluten-free biscuits? Check out these keto cheddar bay biscuits! Plus, this gluten-free cornbread casserole is a comfort food must!
More vegetarian dinners
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Cornbread Lentil Casserole (Vegan)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 celery stalks sliced
- 1 green bell pepper seeded and diced
- 3 garlic cloves minced
- 15 ounces diced fire roasted tomatoes
- 2 ¼ cups vegetable broth or water
- 1 ¼ cups (245g) dry red split lentils
- 1 ½ tablespoons Cajun seasoning store-bought or homemade mix*
Cornbread Dumplings
- 1 cup (166g) medium grind cornmeal
- 2 tablespoons almond flour (or gluten-free oat flour or sorghum flour)
- 1 tablespoon arrowroot starch (or cornstarch)
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 2 tablespoons organic cane sugar
- ½ cup (118ml) unsweetened almond milk or milk of choice
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a 12-inch cast iron skillet or oven-proof skillet, add olive oil and cook onions, celery, and bell pepper over medium-high heat, stirring occasionally until onions have started to turn translucent and vegetables are tender, about 5-7 minutes. Add garlic and cook for an additional minute.
- Stir in diced tomatoes and their juices, followed by the vegetable broth and dry lentils. Bring to just a boil and then reduce heat to low. Cover most of skillet with a lid or cover. Allow to simmer for about 12 minutes or until lentils are tender and water has reduced. Remove cover and remove from heat. Add in Cajun seasoning and 2 tablespoons of water and stir to incorporate.
- While the lentil mixture is simmering, place the all the dry ingredients for the cornbread dumplings in a medium bowl. Whisk to combine. Add almond milk and olive oil. Stir to combine and set aside for at least 5 minutes or until your lentils are done simmering.
- Drop seven to eight mounds of cornbread batter on top of the lentil mixture, by forming them into a loose disc. Place skillet in the oven and bake for 15-20 minutes or until the tops of the cornbread have started to turn golden brown. Remove from oven and serve immediately.
Notes
Nutrition
danielle | rooting the sun
such a huge fan of this, tessa! i really rely on memory meals in the winter time to assemble easily beneath the harrowing winds and frigid air. this is ultimate comfort, some of which i hope to enjoy soon. thank you for the loveliest recipe! xo
Tessa
Thank you, Danielle. I am so glad you like it! I'm the same, my favorite warm meals are those that I can throw together by memory. Hope you had a great weekend. xo
Gena
This is wonderful, Tessa -- my kind of hearty, wholesome comfort food. And it's so fun to see savory fare on your blog :)
Tessa
I am so happy to hear that, Gena! I hope to have more savory items up in the future. So easy to get in a sweet routine. ;)
Em
This is so my kind meal -- the kind you can make once and then cook off the top of your head in the future. Love that the lentils cook right in there with the veggies. And the cornbread on top -- so FALL! <3
Tessa
Yes! Me too. Anything that will make dinner time easier is a plus, and I don't even have a kiddo yet (I'm so in trouble). Thank you, Em! xo
Pure Ella
This looks so delicious :)
I'm so ready for comfort food as today is one of the first grey cold days (with many more ahead...) this dish would be just perfect :)
xoxo ella
Tessa
Thank you, Ella! Comfort food is certainly one thing that makes the goodbye to summer a little easier to swallow. Have a wonderful week! xoxo
traci | VanillaAndBean
OMG.. this is exactly why it took me a year to finish the ebook. Time zips by at an unbelievable clip. I blink and it's been a year! WTH!? And renovations? Why do they take so loooong?
I love lentils so much and can't wait to whip this up, Tessa, especially on a weeknight when I just need something fast. You've included pantry staples in this recipe, so that means a trip to the store is not needed! I adore cornbread, paired with spicy fare. I'll have a bottle of Tabasco in hand when I whip this up! Delicious!
Tessa
I think in the dictionary under 'renovations' there is a note that says, 'see molasses'! I'm also thinking that they are never finished!
I'm with you, cornbread with spicy fare is a must. I'm so happy you like this recipe. And I like where your head is at - Tabasco would go great with this! xoxo
Sylvie
I love a good one pan dish that makes enough for more than one meal!
Tessa
Me too! This casserole made the best take-to-work leftovers which was a total plus.
Thanks, Sylvie!
Amanda Paa
this is totally on my list to try this winter. lentils are so versatile and inexpensive. i love the cornbread muffin/dumpling babes! xo
Tessa
Yay! Yes, so versatile, and the inexpensive factor is an added bonus! I found that breaking up those dumplings and mixing them in just so satisfying. :) xoxo
rebecca | DisplacedHousewife
This looks so gorgeous and comforting! Perfect for fall! xoxo
Tessa
As sad as I am to see summer go, I am very much embracing comfort food season. :) Thank you, Rebecca!! xoxo
Abby @ Heart of a Baker
Ohh I've been terrible at meal planning as of late, but this looks like something I can throw together in no time! Also, I can't even remember the last time I ate lentils, so this will fix that ASAP :) Happy fall friend! xo
Tessa
I feel pretty proud of myself when I can plan for the week. Haha. ;) I'm thinking those cornbread dumplings could be made vegan pretty easily! Happy fall - I bet Milwaukee is so pretty in autumn!
Cheyanne @ No Spoon Necessary
Guuurl, I still have project from last year that I haven't finished! Oops? Life moves at a ridiculous pace, amiright? ;) Anyways, LOVE this casserole!! Seriously, I adore lentils and they just don't get enough love, so thank you for fixing that! The cornbread topping is perfection and I loooove that you added a little spice! This is total weeknight dinner winning, Tessa!! Cheers! <3
Tessa
Hahaha, I'm glad I'm not the only one! Where does the time go? I'm thinking if we get the bathroom done before Christmas I will be SO happy. Ha.
If I could add a little Cajun seasoning to everything I probably would, but it works so well with the split red lentils. Thanks so much, Cheyanne - have a wonderful week! <3
Mary Ann | The Beach House Kitchen
This dish sounds so full of flavor Tessa! My husband Tom, who is the pickiest person ever actually loves lentils! Go figure? So I know we're both going to love this one. I love the spicy Cajun cornmeal dumplings on top too. Getting this recipe on my fall comfort food list for sure. Thanks for sharing and have a great week!
Tessa
That is so funny. I am glad Tom is a lentil fan! Smart man. My husband loves this casserole (he's a meat and potatoes kind of guy), so I'm always pleased when he's into a vegetarian meal. Thank you so much, Mary Ann - I hope you both love it! <3