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Vegetarian casserole in a rustic serving dish

Vegetarian casserole

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(72 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

    Rapeseed oil

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

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    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

    Thyme

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

  • 3 medium carrots, sliced (about 200g)
    Carrot

    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

    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 cans tomatoes or peeled cherry tomatoes
    Tomato

    Tomato

    toe-mart-oh

    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)
    Courgette

    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 lentils (we used Merchant Gourmet ready-to-eat Puy lentils)
    Lentils

    Lentils

    len-til

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

Method

  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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GiantSquid
20th Jan, 2019
4.05
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
5.05
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.
carolrgn
13th Dec, 2018
If cooking your in lentils first use 100g of dried lentils
CeriB
7th Aug, 2018
4.05
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.
jonhudson
3rd Jan, 2018
5.05
This was good! We had it with some quinoa. Didn't need to add anything else, there was enough flavour.
eurostarke
18th Nov, 2017
4.05
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
yumyums
13th Nov, 2017
5.05
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.
EllieLester27
14th May, 2017
5.05
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!
Jcrisp70
26th Apr, 2017
1.05
Lots of faffing about for a tasteless dish
acv2010
12th Jan, 2017
5.05
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.

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zoeyvictoria's picture
zoeyvictoria
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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