Vegetarian casserole

Vegetarian casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Oct, 2015
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.
6th Oct, 2015
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
19th May, 2015
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
15th Nov, 2014
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.
27th Oct, 2014
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.
30th Aug, 2014
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
Jude's Food
12th Aug, 2014
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
April Elizabeth
5th Aug, 2014
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
7th Jul, 2014
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!
11th Mar, 2014
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


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.