Vegetarian casserole in a rustic serving dish

Vegetarian casserole

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(56 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
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  • 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.

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Comments, questions and tips

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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!
26th Apr, 2017
Lots of faffing about for a tasteless dish
12th Jan, 2017
Loved this - tasty, nutritious, filling, leftovers are great for lunch. I used twice as much paprika and cumin as recommended, plus some chilli powder and tomato puree. Used 100g each of dried green and red lentils, needed to cook for twice the time but made 6 portions.
9th Jan, 2017
Tasteless slop.
2nd Nov, 2016
Good as a mid week meal and taking to work for lunch the next day. I halved the ingredients and added 1 tsp hot chilli powder, some cumin seeds, used leek instead of celery, used double the stock and added in 125g of dried red lentils with the tomatoes. It made 2.5 portions.
17th Apr, 2016
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.


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 :)
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