Vegetarian casserole

A close up of a plate of food with broccoli Casserole Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:40 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 216
fat 5.1g
saturates 0.7g
carbs 31g
sugars 16.1g
fibre 9.8g
protein 12.3g
salt 1.6g

Ingredients

  • 1 tbsp olive or rapeseed oil
  • 1 onion, finely chopped
  • 3 garlic cloves, sliced
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tbsp dried thyme
  • 3 medium carrots, sliced (about 200g)
  • 2 medium sticks celery, finely sliced (about 120g)
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 2 x 400g cans tomatoes or peeled cherry tomatoes
  • 1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)
  • 2 courgettes, sliced thickly (about 300g)
  • 2 sprigs fresh thyme
  • 250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

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.

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