Description
This hearty vegetarian casserole combines a medley of colorful vegetables, aromatic herbs, and protein-rich lentils simmered in a flavorful tomato-based sauce. Perfect for a comforting and nutritious meal, it’s ideal served with rice, mash, or quinoa. Best made a day ahead to deepen the flavors.
Ingredients
Scale
Vegetables and Aromatics
- 1 tbsp olive or rapeseed oil
- 1 onion, finely chopped
- 3 garlic cloves, sliced
- 3 medium carrots, sliced (about 200g)
- 2 medium sticks celery, finely sliced (about 120g)
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 2 courgettes, sliced thickly (about 300g)
Spices and Herbs
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tbsp dried thyme
- 2 sprigs fresh thyme
Liquids & Others
- 2 x 400g tins tomatoes or peeled cherry tomatoes
- 250ml vegetable stock (we used 1 Knorr vegetable stock pot)
- 250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)
Instructions
- Heat the Oil and Cook Onions: In a large, heavy-based pan, heat 1 tbsp olive or rapeseed oil over medium heat. Add the finely chopped onion and cook gently for 5 to 10 minutes until softened and translucent, stirring occasionally to prevent sticking.
- Add Garlic and Spices: Add the sliced garlic cloves, 1 tsp smoked paprika, ½ tsp cumin, and 1 tbsp dried thyme to the pan. Stir and cook for a minute to release the spices’ aromas.
- Add Vegetables: Incorporate the sliced carrots, finely sliced celery, and chopped red and yellow peppers into the pan. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
- Add Tomatoes, Stock and Courgettes: Pour in the two tins of tomatoes and 250ml vegetable stock. Add the thickly sliced courgettes and the 2 sprigs of fresh thyme. Stir well and bring the mixture to a simmer. Let it cook gently for 20 to 25 minutes, stirring occasionally.
- Finish with Lentils and Remove Thyme: Remove the fresh thyme sprigs from the casserole. Stir in the 250g cooked lentils and bring the casserole back to a simmer until heated through.
- Serve: Serve the vegetarian casserole hot with wild and white basmati rice, creamy mashed potatoes, or fluffy quinoa for a complete meal.
Notes
- This casserole develops a richer flavor if made a day in advance and reheated.
- You can substitute Puy lentils with any cooked lentils of your choice.
- For added texture, sprinkle some toasted nuts or seeds on top before serving.
- Adjust the spices according to your preference for heat and smokiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: Vegetarian British
Keywords: vegetarian casserole, lentil casserole, vegetable casserole, healthy vegetarian dinner, easy stovetop recipe
