Name: Spinach Casserole with Lentils & Quinoa Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 150 g (¾ cup) dry quinoa or rice; 150 g (¾ cup) dry red lentils; 1 medium onion, chopped; 400 g (14.1 oz) frozen spinach, thawed; 1 tsp ground paprika; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp garlic powder; ¼ tsp ground turmeric; Salt & pepper to taste; ½ Tbsp oil (for sautéing); 180 ml (¾ cup) dairy-free cream or canned coconut milk; 125 g (1½ cups) vegan cheese, shredded

Jump to Recipe· 4.2 from 26 reviews

If you’re looking to cozy up with a warm, nutritious, and utterly satisfying dish, the Spinach Casserole with Lentils & Quinoa Recipe is going to become your new go-to comfort food. This casserole combines wholesome ingredients like tender quinoa, protein-packed lentils, and vibrant spinach, all seasoned with a fragrant blend of spices and topped with melty vegan cheese, creating layers of flavor that delight every bite. Whether you’re a seasoned plant-based cook or simply eager to add a hearty vegetable-forward dish to your rotation, this recipe is a beautiful marriage of texture, taste, and good-for-you goodness.

Ingredients You’ll Need

The image shows two silver pots on a white marbled surface. The first pot contains a thick layer of yellow-orange cooked rice with a slightly grainy texture, stirred by a woman's hand holding a light blue spatula with a wooden handle, positioned at the top center. The second pot holds a dense layer of cooked green leafy vegetables, finely chopped and slightly wet, stirred by a similar light blue spatula with a wooden handle, held by the same woman's hand, positioned at the top center of the pot. Both pots sit directly on the surface, side by side. Photo taken with an iphone --ar 4:5 --v 7

Getting started with the Spinach Casserole with Lentils & Quinoa Recipe is wonderfully simple thanks to a handful of staple ingredients. Each component plays a crucial role—providing protein, earthiness, creaminess, and that vibrant touch of green that makes the dish pop both visually and nutritionally.

150 g (¾ cup) dry quinoa or rice: A versatile grain base that offers a fluffy texture and earthy flavor; quinoa adds extra protein and a slight nuttiness.
150 g (¾ cup) dry red lentils: These lentils cook quickly and bring a tender, creamy texture while packing in plant-based protein.
½ Tbsp oil: Use a neutral oil to sauté the onions and develop rich flavors.
1 medium onion, chopped: Adds a sweet, savory foundation that infuses the casserole with depth.
400 g (14.1 oz) frozen spinach, thawed: Spinach lends freshness and vibrant color, plus vitamins and minerals.
1 tsp ground paprika: Brings subtle smokiness and warmth.
½ tsp ground cumin: Offers a mild earthiness that complements the spinach beautifully.
½ tsp ground coriander: Adds a lemony, aromatic note.
½ tsp garlic powder: Intensifies savory flavor without overpowering.
¼ tsp ground turmeric: A touch of golden color and anti-inflammatory benefits.
Salt & pepper to taste: Essential for rounding and enhancing all the flavors.
180 ml (¾ cup) dairy-free cream or canned coconut milk: Provides creamy richness that binds the ingredients.
125 g (1 ½ cups) vegan cheese, shredded: Melts beautifully for a gooey, golden topping that makes this casserole irresistible.

How to Make Spinach Casserole with Lentils & Quinoa Recipe

Step 1: Prepare the Grains and Lentils

First things first, give your quinoa or rice a good rinse to wash away excess starch and prevent any sticky clumps. Transfer it to a large saucepan, cover with boiling water, and cook for about 2 to 3 minutes. Then, add the red lentils and continue simmering until both the lentils and quinoa or rice are tender yet still slightly firm to the bite. This prevents overcooking since they’ll continue baking later in the casserole.

Step 2: Preheat and Prep the Base

While your grains and lentils are working their magic, set your oven to 356 °F (180 °C) and lightly grease a 9×9 inch (23×23 cm) casserole dish. Then, peel and finely chop your onion as it will soon be sautéed to bring a rich oniony sweetness to the casserole’s foundation.

Step 3: Sauté the Onion and Spinach

Heat the oil over medium heat in a skillet or pot. Add the chopped onion and cook for 3 to 4 minutes until translucent and fragrant. Toss in the thawed spinach and stir frequently as it heats through and the excess water evaporates, concentrating the spinach’s vibrant flavor.

Step 4: Combine and Season

Transfer the cooked quinoa and lentils along with the spinach and onion mixture to your prepared casserole dish. Sprinkle all the spices over the top—paprika, cumin, coriander, garlic powder, turmeric, salt, and pepper—then pour the dairy-free cream or coconut milk over everything. Stir it up well so all those vibrant spices infuse the mixture and the cream creates a luscious, binding sauce.

Step 5: Add the Cheese and Bake

Generously sprinkle the shredded vegan cheese over the top, making sure every corner has a little cheesy goodness. Pop the casserole into the oven and bake for 20 to 25 minutes or until the cheese is bubbling, melted, and slightly golden on the edges. Your kitchen will fill with an inviting aroma that makes waiting almost impossible!

Step 6: Cool and Serve

Once baked, take the casserole out and let it cool for a few minutes. This resting time allows the layers to settle and makes serving easier. Then dive in and savor every spoonful of this wholesome, satisfying Spinach Casserole with Lentils & Quinoa Recipe.

How to Serve Spinach Casserole with Lentils & Quinoa Recipe

The image shows one piece of a baked casserole on a white plate with a brown rim, placed on a white marbled surface. The casserole has three layers: the bottom layer is golden and grainy, likely quinoa or a similar grain; the middle layer is dark green, filled with leafy vegetables; the top layer is light yellow melted cheese that looks soft and slightly browned with some small green herbs sprinkled on top. A fork with a small piece of casserole is on the plate near the front, ready to eat. In the background, a white baking dish with more casserole is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or a few red pepper flakes adds bright color and a touch of freshness that perfectly complements the warm casserole. For a creamy burst, a dollop of vegan yogurt or a drizzle of tahini can elevate the dish beautifully.

Side Dishes

Pair this casserole with crisp green salads or roasted root vegetables for a balanced, hearty meal. A side of crusty bread or gluten-free rolls is great for soaking up any creamy goodness that dribbles onto the plate.

Creative Ways to Present

Serve this casserole in individual ramekins for a personal touch at dinner parties, or layer it in a clear glass baking dish to show off the beautiful layers of spinach, lentils, and quinoa. You could also add a crunchy topping of toasted breadcrumbs mixed with herbs to add texture diversity.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before storing them in an airtight container. Refrigerate for up to 3 to 4 days—this gives you plenty of time to enjoy this nourishing dish again without losing flavor or texture.

Freezing

This Spinach Casserole with Lentils & Quinoa Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge for easiest reheating.

Reheating

Reheat leftovers in the oven at 350 °F (175 °C) for about 15 to 20 minutes, or until warmed through and bubbly. You can also microwave individual servings, but baking keeps the cheese melty and edges crispy, just like freshly cooked.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, wilt it in the skillet until completely softened and any moisture evaporates. This helps prevent excess liquid in your casserole which could affect the final texture.

Is it okay to substitute rice for quinoa?

Yes, both work well. Quinoa adds extra protein and a nuttier flavor, while rice offers a more neutral base. Just adjust your cooking times according to the grain’s package instructions.

What type of vegan cheese is best?

Choose a vegan cheese that melts well, like mozzarella-style shreds made from cashews or coconut oil base. This way, you get that satisfying gooey topping that completes the casserole experience.

Can I make this gluten-free?

Definitely. The entire recipe is naturally gluten-free as long as you double-check that your vegan cheese and any additional ingredients are certified gluten-free.

How spicy is the casserole?

The dish isn’t spicy but rather warmly seasoned with aromatic spices like paprika and cumin. You can always adjust spice levels or add chili flakes if you prefer a little kick.

Final Thoughts

The Spinach Casserole with Lentils & Quinoa Recipe is one of those dishes that feels like a warm hug on a plate—hearty yet light, packed with flavor but nutrition in every bite. It’s a fantastic way to enjoy greens, grains, and proteins all in one comforting bake. Once you try it, I’m sure it’ll become a regular in your recipe box, perfect for nourishing weeknight dinners or impressing friends with your plant-powered cooking. Give it a go and enjoy every delicious spoonful!