Red Lentils Peanut Butter Casserole

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This flavorful casserole features red lentils, zucchini, carrots, and onion baked in a creamy peanut butter sauce. It’s simple, filling, high in protein and easy to make.

The recipe is plant-based, gluten-free, with no added oil. On the table in just 30 mins with minimal fussing.

Macro photo of the vegan casserole

This red lentil casserole is family-friendly and you will find yourself making it over and over again.

Simple Pantry Ingredients

This easy red lentils casserole is made with simple plant ingredients. It is vegan, oil-free, gluten-free, and packed with fiber. Here is what you need:

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  • red lentils – they cook really fast
  • veggies – zucchini, carrots, onion, garlic, and canned tomatoes
  • soy sauce – you can also use tamari sauce for a gluten-free casserole
  • light coconut milk – make sure to shake the can well before using
  • peanut butter – use natural peanut butter
  • seasoning – basil, paprika, ginger, coriander, Himalayan salt

For the full ingredients list, measurements, and instructions, please find the recipe card below.

The ingredients of the vegan casserole

Why Is This Red Lentil Casserole So Healthy

I believe that focusing on whole natural plant foods while avoiding animal products and processed sugars/oil is the healthiest way to eat. This is why this recipe is completely whole food, plant-based.

Processed sugars are well known for their propensity to stimulate weight gain but that is also true about oil.

Vegetable oils are pure fat and have 8000 calories a pound, have no fiber, and enter the bloodstream very quickly. All this means that they make you gain weight quickly while making your blood more viscose and sluggish.

This casserole is a meal that is very satiating and helps you lose weight. Red lentils are rich in slow-to-digest complex carbohydrates, fiber, and healthy resistant starch which help you feel full for longer.

Lentils and peanut butter are also very high in protein and minerals.

I love adding spices to all my recipes since they elevate the taste of dishes to another level also because spices are antioxidant/phytonutrient powerhouses. They reduce inflammation, boost your immune system and nourish your cells.

Canned tomatoes are high in bioavailable lycopene one of the most powerful antioxidants.

3/4 photo of the red lentils vegan casserole

How to Serve

You can enjoy this red lentils peanut butter casserole as it is or as part of a larger meal. Here are a few ways to enjoy it:

  • With a loaf of delicious whole grain or gluten-free bread.
  • Serve it with a nutritious colorful salad with fresh greens and raw veggies, such as this Broccoli and Tofu Green Salad, or Easy Cucumber Carrot Salad.
  • Combine it with some cooked grains, like quinoa, brown rice, buckwheat for a complete meal
  • Enjoy it as part of a rich buddha bowl with greens, hummus, cooked rice, veggies etc.
  • With various steamed vegetables as a side- like carrots, broccoli, peas, cauliflower
a piece of the vegan casserole on a plate. A hand is taking a piece with a fork.

This Red Lentils Peanut Butter Casserole is

  • plant-based (vegan)
  • oil-free
  • gluten-free
  • high in fiber
  • easy to make
  • satiating and comforting
  • loaded with healthy plant protein
  • on the table in just 30 mins
  • incredibly delicious

How to store

Cover and store the baked casserole in the fridge for up to 4 days. You can store it right in the baking dish or transfer to an air-tight container.

Reheat in the oven before eating or you could also try it cold it is equally delicious.

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more healthy recipes

If you try this Red Lentils Peanut Butter Casserole, please leave a comment and recipe rating below. I would love to see your recreations so don’t forget to tag me on your Instagram or Facebook post with @wellnessdove and #wellnessdove.

Red Lentils Peanut Butter Casserole

Red Lentils Peanut Butter Casserole

Yield: 4-6
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 30 minutes

Creamy red lentils casserole with a tasty peanut butter sauce that will satisfy your tastebuds. This easy bake combines lentils, zucchini, carrots, and onion. It is simple, healthy, vegan, and gluten-free. On the table in just 30 mins with minimal fussing. This red lentil casserole is family-friendly and you will find yourself making it over and over again.


  • 1⅔ cups (300 g/10.5 oz) red lentils
  • 1 small zucchini (220 g/8oz)
  • 2 carrots (210 g/7.5 oz)
  • 1 large onion (150 g/5 oz)
  • 3 cloves garlic
  • ½ cup (125 g) chopped canned tomatoes
  • 3 cups (720 ml) water
  • 2 tbsp soy sauce
  • ½ tbsp basil
  • 1 tbsp paprika
  • 1 tsp ginger
  • 1 tsp coriander
  • 1 tsp Himalayan salt
  • ½ cup (120 ml) light coconut milk
  • ¼ cup (65 g) peanut butter


  1. Preheat the oven to 400°F (200°C).
  2. Put the zucchini, carrots, onion, and garlic in a food processor. Pulse until finely chopped.
  3. Place the red lentils, chopped veggies, tomatoes, water, and spices (soy sauce, basil, paprika, ginger, coriander, and salt) in a pot. Bring to a boil and let simmer for 10 mins.
  4. Meanwhile, in a small bowl combine the coconut milk and peanut butter. Whisk them together. Add the sauce to the pot and cook for another 2-3 mins.
  5. After that, transfer the red lentil meal into a baking pan/casserole dish. Mine measures 26 x 20 cm (10" x 8"). Sprinkle with some basil on top.
  6. Bake the casserole in the oven for 15-20 mins. Let it cool and set for about 10-15 mins. Enjoy!


Please leave a comment on the blog or share a photo on Pinterest

I’m Venny, I am a medical doctor and I believe great health stems from eating whole plant foods. Here you’ll find delicious (mostly) oil-free whole food, plant-based recipes and learn how food makes you healthy!

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