Vegetarian casserole

Vegetarian casserole

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(42 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 cumin



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

  • 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 tins tomatoes or peeled cherry tomatoes



    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 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 lentil (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 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, questions and tips

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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.
chickens82's picture
24th Mar, 2016
Loved this tasty veg option. Enjoyed with mash and cheese on top. Froze half which was delicious with leftover roast lamb :)
8th Mar, 2016
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!
6th Mar, 2016
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.
22nd Dec, 2015
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


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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