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](https://theflexitarian.co.uk/wp-content/uploads/2015/09/Sweet-Potato-Leek-Lentil-Casserole-vegan-gluten-free-by-The-Flexitarian-v83-683x1024.png)
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
- Spinach & Bean Chipotle Casserole
- Sweet Potato Chilli with Coriander Dumplings
- Tofu & Spinach Peanut Butter Stew
- Mexican Quinoa Stew
- Sweet Potato & Chickpea Moroccan Stew
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 Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/09/Sweet-Potato-Leek-Lentil-Stew-vegan-by-The-Flexitarian-v8-300x300.jpg)
Lentil Casserole with Sweet Potato & Leek
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
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
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
Find this recipe online:
Lentil Casserole with Sweet Potato & Leek
https://theflexitarian.co.uk/recipe-items/sweet-potato-leek-lentil-casserole-vegan-gluten-free/
I cannot wait to see your posts!
Other things you might like
Really tasty dish – I made this using half the ingredients and it was more than enough for three of us. Missed out the fenugreek seeds as I had none but it had a lovely flavour nonetheless. Will definitely make it again. Thank you for the recipe!
Thanks for your feedback. So glad you enjoyed it!
Love the sound of this recipe! Should i use cooked/ canned lentils or raw?
Hi Rachel. Please use raw lentils as they will cook in the stock with the rest of the vegetables. Annabelle
I have made the recipe 3 times now (so far)
and it has become one of my favourite lentil dishes.
Amazing flavour.
I only had a problem finding these specific lentils, so I used brown ones instead.
What type of lentils are they exactly?.
Thanks for this great recipe
Thanks Angie. So glad you like the recipe. Puy lentils are small green lentils (grown in the Puy region in central France). They tend to hold their shape better and need longer time to cook than other lentils. They are grown in North America too but I am not sure they can be sold under the same name (as it is a protected name) so you might find them under “French green lentils” instead. You can use substitute them as you have. Here is a link that shows what they are https://www.amazon.ca/Whole-Foods-Organic-Speckled-Lentils/dp/B0050BAALI . Hope this helps. Annabelle
Hi – I made this today and it’s amazing. can this be frozen? or how long will it store in fridge?
Thanks
Alisa, I am very glad you liked this recipe. Thank you so much for your feedback. Yes, you can freeze the leftovers. They will also keep in the fridge in an airtight container for 3 days. Annabelle x
scrumptuous! thanks so much.
This is a lovely recipe. I divided it into two, freezing half . I’ve made others with similar ingredients but I think this is the best!
So glad you liked it. One of our go-to recipe ! Annabelle
Delicious. Didn’t have coriander, fenugreek seeds or ginger so added thyme and bay leaves. Great flavor
So glad you liked it and I love those substitutions. Annabelle x
I used olive oil and a red onion since that’s what I had. No fenugreek seeds as I didn’t have any. But I was impressed really nice.
So glad you liked it. Annabelle