Lentil Casserole for Healthy Winter Meals

Lentil Casserole for Healthy Winter Meals



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This hearty lentil casserole with sweet potato and leek is a comforting, one-pot meal that’s both plant-based and gluten-free. Delicately spiced it is perfect for a wholesome dinner and makes satisfying leftovers.

Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free] by The Flexitarian

Hearty Lentil Casserole with Sweet Potato, Leek

This gently spiced lentil casserole with sweet potato and leek makes a wonderfully hearty dinner, and it keeps beautifully as leftovers for a nourishing lunch the following day. Perfect for chilly evenings and the depths of winter, it’s the ultimate in wholesome, healthy comfort food.

Light on fat yet rich in fibre, this vegan casserole will delight even the most dedicated meat-eaters. The lentils provide a satisfying plant-based protein, making this a balanced and filling meal for the whole family.

For the best results, be sure to cut the vegetables to the sizes indicated in the recipe below — uniform pieces ensure everything cooks evenly and to perfection.

Serve this warming casserole with soft, freshly toasted pitta bread and a generous scattering of fresh coriander for added brightness. Sit back, tuck in, and savour every comforting spoonful!

Other Hearty Casserole Recipes To Try

Storage, Freezing, and Meal Prep Tips for Lentil Casserole

This lentil casserole is an excellent option for meal prep and leftovers. Here’s how to make the most of your batch:

Refrigerator Storage:

  • Store in an airtight container for up to 4-5 days in the refrigerator.
  • Reheat individual portions in the microwave until heated through.

Freezing Instructions:

  • Cool the casserole completely before freezing.
  • Portion into freezer-safe containers or bags.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Meal Prep Ideas:

  • Make a large batch on Sunday for easy weeknight dinners.
  • Portion into individual containers for grab-and-go lunches.

Pro Tip: When reheating, add a splash of water or broth to maintain moisture and prevent drying out.

I hope you enjoy this lentil casserole recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Originally published in September 2015 and updated September 2025.

Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free] by The FlexitarianSweet Potato, Leek & Lentil Casserole [vegan] [gluten free] by The Flexitarian

Lentil Casserole with Sweet Potato & Leek

This delicately spiced lentil casserole with sweet potato and leek makes a hearty dinner and fantastic leftovers the next day.

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Course Beans & Pulses, One-pot Meals

Cuisine English

Servings 4 servings

Calories 443 kcal

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients 

 

  • 500 g sweet potatoes
  • 250 g medium trimmed leeks
  • 200 g Puy lentils or French Green Lentils
  • 1 onion
  • 3 garlic cloves
  • 400 g can of chopped tomatoes
  • 600 ml vegetable stock
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp fenugreek seeds
  • 1 Tbsp curry powder
  • 1 generous Tbsp freshly grated ginger
  • 2 Tbsp raw virgin coconut oil
  • juice of 1 lemon
  • salt & pepper
  • bunch of coriander to serve

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Instructions 

  • Heat the coconut oil in a saucepan. Add the finely chopped onion, crushed garlic, cumin, coriander, fenugreek seeds, turmeric, ginger and curry powder. Fry gently until soft to release aromas.

    1 onion, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp fenugreek seeds, 1 Tbsp curry powder, 2 Tbsp raw virgin coconut oil, 1 generous Tbsp freshly grated ginger

  • Peel the sweet potatoes and cut in 1cm dice [0.4 inches].

    500 g sweet potatoes

  • Cut the trimmed leeks in 1/2cm slices [0.2 inches]. Wash to remove dirt. Drain.

    250 g medium trimmed leeks

  • Add the sweet potatoes, leeks, lentils and can tomatoes to the onion mixture.

    200 g Puy lentils or French Green Lentils, 400 g can of chopped tomatoes

  • Top with the vegetable stock. Bring to a boil then lower to a medium heat and covered for 20-30 mins until the vegetables and lentils are soft. They should still have a bite.

    600 ml vegetable stock

  • When the casserole is cooked, add lemon juice and season to taste.

    juice of 1 lemon, salt & pepper

  • Serve with some warm pitta bread and fresh coriander leaves sprinkled on top.

    bunch of coriander to serve

Nutrition

Serving: 1servingCalories: 443kcalCarbohydrates: 76gProtein: 18gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 828mgPotassium: 831mgFiber: 23gSugar: 14gVitamin A: 19233IUVitamin C: 26mgCalcium: 165mgIron: 8mg

Keyword leek, lentil, sweet potato

Find this recipe online:

Lentil Casserole with Sweet Potato & Leek

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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