Vegetarian casserole

Vegetarian casserole

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(42 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 cumin
    Cumin

    Cumin

    q-min

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

  • 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 tins 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…

  • 250ml vegetable stock cube (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 lentil (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 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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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
0.05
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.
Wildrice
9th Jan, 2017
0.05
Tasteless slop.
studentcook146
2nd Nov, 2016
3.8
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.
jacquelinehanson
17th Apr, 2016
5.05
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
chickens82
24th Mar, 2016
5.05
Loved this tasty veg option. Enjoyed with mash and cheese on top. Froze half which was delicious with leftover roast lamb :)
coolbananas118
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!
johncolescarr
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.
jcburton50
22nd Dec, 2015
3.8
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

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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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