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Vegetarian casserole

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

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 216
  • Carbohydrates 31
  • Saturated Fat 0.7
  • Sugar 16.1
  • Protein 12.3
  • Fat 5.1
  • Fibre 9.8
  • Salt 1.6

Nutrition per serving

  • Calories 216
  • Carbohydrates 31
  • Saturated Fat 0.7
  • Sugar 16.1
  • Protein 12.3
  • Fat 5.1
  • Fibre 9.8
  • Salt 1.6

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 cube (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)

Tip

Flavour tip
This casserole is best if made the day before to allow the flavours to develop.

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.