Dinner

Vegetarian Lentil and Vegetable Casserole Recipe

ByJake Silas December 8, 2025December 8, 2025

Introduction

This vibrant vegetarian casserole is packed with wholesome vegetables, warming spices, and tender lentils, creating a hearty and nutritious meal. Perfect for a comforting dinner, it develops richer flavors when made ahead. Serve it with rice, mash, or quinoa for a complete dish.

A round brown ceramic bowl with two small handles holds a thick stew. The stew has three main layers: the bottom layer is chunky with orange carrot slices and light green celery pieces, the middle layer is a mix of dark brown lentils or beans, and the top layer has bright red tomato sauce with visible bits of carrot and celery, creating a rich, colorful texture. A silver spoon rests inside the bowl on the right side. The bowl sits on a piece of light tan woven cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp 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 tins tomatoes or peeled cherry tomatoes
250ml vegetable stock (we used 1 Knorr vegetable stock pot)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (we used ready-to-eat Puy lentils)

Instructions

Step 1: Heat the oil in a large, heavy-based pan. Add the chopped onions and cook gently for 5 to 10 minutes until softened.
Step 2: Add the sliced garlic, smoked paprika, cumin, dried thyme, carrots, celery, and peppers. Cook for another 5 minutes, stirring occasionally.
Step 3: Pour in the tins of tomatoes and vegetable stock. Add the sliced courgettes and fresh thyme sprigs. Simmer the mixture gently for 20 to 25 minutes.
Step 4: Remove the thyme sprigs. Stir in the cooked lentils and bring the casserole back to a simmer. Cook for a few more minutes until warmed through.
Step 5: Serve the casserole hot, accompanied by wild and white basmati rice, creamy mash, or quinoa according to your preference.

Tips & Variations

This casserole tastes even better the day after cooking, as the flavors have time to meld together.
For added heat, sprinkle in some chili flakes along with the spices.
Use different beans or pulses if you prefer, such as chickpeas or black beans, for a variation in texture.
Feel free to swap in seasonal vegetables like butternut squash or sweet potato to vary the flavors.

Storage

Store the casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.