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Vegetarian casserole

Vegetarian casserole

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(34 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal216
  • fat5.1g
  • saturates0.7g
  • carbs31g
  • sugars16.1g
  • fibre9.8g
  • protein12.3g
  • salt1.6g
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Ingredients

  • 1 tbsp olive or rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, sliced
  • 1 tsp smoked paprika
  • ½ tsp cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 medium carrot, sliced (about 200g)

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 medium sticks celery, finely sliced (about 120g)

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 2 x 400g tins tomatoes or peeled cherry tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 250ml vegetable stock cube (we used 1 Knorr vegetable stock pot)
  • 2 courgette, sliced thickly (about 300g)

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 sprigs fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 250g cooked lentil (we used Merchant Gourmet ready-to-eat Puy lentils)

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

Method

  1. Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.

  2. Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.

  3. Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.

  4. Take out the thyme sprigs. Stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

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Comments (40)

jacquelinehanson's picture
5

Loved this recipe. Used a lot more smoked paprika (more like a tablespoon) and a lot more fresh thyme. And made it with cheddar dumplings (from GF recipe tomato & harissa stew with cheddar dumplings), just put the whole thing in the oven for an additional 20 minutes @ 180C fan to cook the dumplings. They go great together.

chickens82's picture
5

Loved this tasty veg option. Enjoyed with mash and cheese on top. Froze half which was delicious with leftover roast lamb :)

coolbananas118's picture

I make this casserole every few weeks. We enjoy it very much. We can usually manage to get the kids (6+8) to eat if if we great cheese on top. I usually add extra paprika+cumin because I like the flavour. Tasty!

johncolescarr's picture

This recipe worked well, we didnt have dried thyme so used extra fresh. Next time I will use more cumin and maybe add some coriander. Would also work well with paprika. Stew was not thin as it was cooked with the lid off, but took ages so cook the carrots so maybe next time I will add less stock and put the lid on! Also needed a bit of seasoning.

jcburton50's picture
3.75

Pretty good but needs much longer to stew to make the vegetables nice and soft - almost double the 20-25 minutes suggested. Think sweet potato would work very well with this too. Next time

msmooo's picture
5

Made this tonight and was pleasantly surprised it was really tasty, I missed out the courgettes, and added a tsp of paprika as well as the smoked variety. Cooked until nice and thick and ate with a good crumble of feta. Easy tasty dinner.

veggie0517's picture
5

I love this recipe. We miss out courgettes as they aren't our favourites and add a bit more spice than listed (just doing it to taste) and I really love it. Very flavourful, freezes well, healthy, and it's great with an addition of sausages to change it up a bit. Doesn't take long to cook either.

Frantic Flapjack's picture
5

Loved this as did my carnivorous husband. Packed full of vegetables and lentils, it was lovely. Served with some cheddar sprinkled over the top with sausages and crusty bread.

Georgina White's picture
5

I found this to be a lovely, flavoursome dish. I didn't have the fresh thyme but don't think it suffered. I added a generous amount of paprika and dried thyme. I also added a generous amount of black pepper although not asked for. The vegetables were cooked perfectly, soft but with a good bite. I served with brown rice and found it went really well.

Sollie99's picture
5

I really enjoyed this stew and didn't find it bland at all, though probably because I'm always very generous with spices (especially paprika). I didn't have any lentils so used quinoa and served with mash (adding sausages for my non-veggie partner). We both thoroughly enjoyed it.

nandavies's picture
2.5

Thought this was a bit stodgy. OK in a small amount as an accoaniment to a meal. Won't be making it again.

Jude's Food's picture
5

I made this for my non-vegetarian family tonight and everyone loved it. I followed the recipe except I added 1 cup of dry French Lentils instead of 250g cooked, and therefore had to add an extra 1-2 cups of water, plus extra spices, herbs and stock powder to bring out the flavour. I ended up with more lentils than the recipe stated, but it was still delicious and very filling. Served it with mashed potatoes. Will definitely make this again.

April Elizabeth's picture

I love this recipe and it's very versatile. You are able to use different veggies and pulses. Today I got my herbs and spices muddled up a bit and forgot the cumin, but it really doesn't matter because it was all different vegetables today as well. You can experiment with all of it, change it all to suit your taste and just use this as a guide for timing and when to add things. I'm very confident cooking veggie dishes now. They're always lovely. I'm not fond of strong tomato flavouring so since the first time I made this, I've always used a lot less canned tomatoes than the recipe requires.

Summer cook's picture

Very easy to make and absolutely delicious! I'm not into spices so I skipped them and instead served with grated cheese on top, which worked beautifully. Also if you prefer a thick stew, I recommend to use dried split red lentils instead of the cooked ones- add them in at the same time as the tomatoes and they soak up the flavours whilst cooking. Will be making regularly!

kellem's picture

5 stars

Really enjoyed this recipe. Changed courgette for a squash and added more paprika (paprika and sweet smoked paprika). Absolutely delicious. Ate it as is. Like the idea of it with some pasta

emma-jane-finnegan's picture
1

Made this this evening and found it very bland. Tried everything in my power to add flavour, more spices, red wine, more seasoning, but nothing did the trick. Was very disappointed as there was a reasonable number of ingredients and work in making it. Hoping it matures overnight and will taste better for tomorrows dinner. Have had much tastier veg stews!

t3clark's picture
5

loved this!!! I have recently become vegan and this was delicious. This made up to 6 portions instead of 4. I didn't add garlic and used 1 tin of chopped tomatoes and 1 tin of plum tomatoes. I thought it was lovely with rice. Would recommend adding a pinch of salt to this.

crkelly's picture

This is the best vegetarian dish on this website, makes a good quantity to freeze, simple to make and is better the day after making. Had it with sweet potatoes, rice and pasta, all great. Great to use up veg.

Planetearth's picture
3

I really enjoyed this recipe. I used about 120g of red dried lentils and just one tin of plum tomatoes. I also never use as much stock as stated, as I prefer a thick stew.

A good everyday basic meal.

Thank you.

steffi@jconnect.de's picture

Loved this served with rice. But added chilli powder and flakes for a bit more flavour.

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Questions (1)

zoeyvictoria's picture

Really like the look of the recipe and am going to try it within the next week, does anyone have an idea of the amount of heat to use when cooking this as it says in step 4 to bring back to simmer.
Thanks for any help :)

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