# What You Need:
→ Lentils and Broth
01 - 1 cup green lentils, rinsed
02 - 3 cups vegetable broth, use gluten-free if needed
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 garlic cloves, minced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 1 red bell pepper, chopped
09 - 1 zucchini, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup mushrooms, sliced
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt, adjust to taste
17 - 2 tablespoons tomato paste
18 - 1 bay leaf
→ Topping
19 - 1/2 cup grated Parmesan or vegetarian hard cheese, optional
20 - 1/4 cup fresh parsley, chopped
# Steps:
01 - Preheat oven to 375°F.
02 - In a large saucepan, heat olive oil over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
03 - Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix well to combine.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are just tender.
06 - Remove the bay leaf. Transfer the mixture to a large ovenproof baking dish.
07 - Sprinkle with grated cheese, if using.
08 - Bake uncovered for 25 minutes, until the top is golden and bubbling.
09 - Remove from oven, let rest for 5 minutes, then garnish with fresh parsley before serving.
