This Easy Cornbread Lentil Casserole recipe is an easy weeknight meal loaded with veggies and Cajun spices. Makes great leftovers! Gluten-free and vegan.
This recipe was created as part of the #TheSimpleLentil campaign, sponsored by Canadian Lentils. As always, all opinions are my own.
If you are a fan of lentil soup but haven't ventured much past that when it comes to creamy lentil dishes, this cornbread lentil casserole is an easy one to try.
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.
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.
Garlic - Use fresh garlic or jarred minced garlic.
Vegetable broth - This recipe is built on pantry staples. If you don't have veggie broth on hand, substitute water in its place.
Diced tomatoes - Based on your heat preference, you can use fire-roasted tomatoes or regular diced tomatoes.
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.
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 golden brown.
- 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!
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.
This lentil bake is a great option for the colder months. Comfort food made from pantry staples can be paired with so many things. Here are some different ways to serve it:
- Green beans
- Add a protein like chicken or Andouille sausage
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.
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!
Cornbread Lentil Casserole (Vegan)
- 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*
- 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
- 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.