Vegetarian casserole in a rustic serving dish

Vegetarian casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(87 ratings)

Prep: 10 mins Cook: 40 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive or rapeseed oil
    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



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

  • 3 garlic cloves, sliced
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tbsp dried thyme


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

  • 3 medium carrots, sliced (about 200g)



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

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



    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 cans tomatoes or peeled cherry tomatoes



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

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



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

  • 2 sprigs fresh thyme


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

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



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


  1. Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 – 10 mins until softened.

  2. Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.

  3. Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.

  4. Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Jul, 2019
This is my go-to 'feed a crowd dish' - I just double it - and always goes down very, very well.
2nd Jun, 2019
Just made this for a veggie who is coming to lunch today. It's cooling down on the stove as I write this. Followed recipe to THE letter and it's disgusting. Thyme overload! Off to the shops I go for a cheese and broccoli quiche :-(
20th Jan, 2019
Wasn't that struck with this when I ate it straight after cooking. Wouldn't have bothered to make again but as there was some left over, we had more a day or so later and it was SO much nicer! Couldn't get over how much the flavours developed and improved! Always make it the day before now. Also cook for about twice as long unless you like your vegetables like a brick.
Charlotte Smith
4th Jan, 2019
I'm actually shocked I've made something from scratch that tastes decent! I didn't have cumin but added some chilli powder. I also didn't have fresh thyme but this didn't seem to make a difference. I omitted the celery as I'm allergic. I also cooked it for double the recommended time. I made this yesterday and had my first portion today (as it suggested, it tastes better the day after)!l. I also topped with cheese as others have recommended and I had a wholemeal pitta that I needed to use up which worked great to mop up any left over sauce. Will definitely be making again.
13th Dec, 2018
If cooking your in lentils first use 100g of dried lentils
7th Aug, 2018
An easy and tasty way of getting the majority of your 5 a day. The only thing we added was a dollop of low fat creme fraiche that we had in the fridge as an accompaniment, which complimented it well. Would definitely do this again when we feel as though we've overindulged food wise.
3rd Jan, 2018
This was good! We had it with some quinoa. Didn't need to add anything else, there was enough flavour.
18th Nov, 2017
Tasty and easy. Made it with brown rice. Needed longer cooking and tastes came out better after letting it cool down and reheating. Added some grated low fat cheddar
13th Nov, 2017
This was really delicious. I only had hot smoked paprika but it needed the kick I think. Lovely with rice and with grated cheddar on top. Definitely a keeper.
14th May, 2017
Ignore the tasteless slop comments! It will always taste much nicer if you leave it for a few hours for all the flavours to come into play and add as many spices to taste. One of my favourite and easiest recipes. Also a great way to use up left over veggies. Thanks so much for this!


zoeyvictoria's picture
1st Aug, 2014
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 :)
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?