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Vegetarian casserole in a rustic serving dish

Vegetarian casserole

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Rating: 4 out of 5.141 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal216
fat5.1g
saturates0.7g
carbs31g
sugars16.1g
fibre9.8g
protein12.3g
salt1.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
FLAVOUR TIP
This casserole is best if made the day before to allow the flavours to develop.

Goes well with

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Overall rating

Rating: 4 out of 5.141 ratings
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