Lentil Casserole

3/4 servings
35 mins
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You’ll need:

  • 1 tin of lentils
  • 1 tin of vegetable soup


You’ll need:

  • Tin opener
  • Casserole dish/oven proof saucepan with lid
  • Oven gloves



  1. Preheat over to 180°C
  2. Open tin of lentils and drain liquid.
  3. Pour lentils into the casserole dish. It doesn’t matter if there is a small amount of water left
  4. Open the vegetable soup and pour straight into the casserole dish
  5. Place the lid on the dish and place into the oven on the top shelf
  6. After 30 minutes, wearing the oven gloves, remove from the casserole dish and leave to cool for 5 minutes


  • Use tins of mixed beans instead of lentils for different textures and sizes
  • Add any diced vegetables to the casserole rather for some other textures. These can be put in half way through the oven time so they stay crunchy
  • Add a bay leaf to the dish and other spices to bring out the flavour
  • For a meaty flavour, put a teaspoon of yeast extract once it has come out of the oven


  • Check on tin of vegetable soup