Vegetarian Casserole
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14 Ingredients
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55 min total
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Serves Serves 4
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Easy
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British
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A wholesome, spiced stew of carrots, peppers, courgettes and lentils in a rich tomato sauce. Lovely over rice, mash or quinoa.
A hearty one-pot of carrots, peppers, courgettes and lentils simmered in a spiced tomato sauce. The lentils add protein and enough substance to make it a proper meal rather than a side. Ladle it over rice, mash or quinoa and you've got a filling supper with no meat in sight.
Jump to recipe
Prep 15 min
Cook 40 min
Total 55 min
Easy
Scale:
- 1 Rapeseed Oil
- 1 Onion
- 3 cloves Garlic
- 1 tsp Paprika
- ½ tsp Cumin
- 3 Medium Carrots
- 2 small stalks Celery
- 1 Red Pepper
- 1 Yellow Pepper
- 2 x 400g tins Tomato
- 250ml Vegetable Stock Cube
- 2 sliced Courgettes
- 2 sprigs Thyme
- 250g Lentils
Tags:
Casserole Vegetarian
Preparation
- Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 to 10 minutes until softened.
- Stir in the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
- Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 to 25 minutes.
- Fish out the thyme sprigs, stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Tips from the ZestyPlate Kitchen
- Take your time softening the onions first; that slow start builds a sweeter base.
- Let the spices cook for a minute before the wet ingredients go in, which wakes up their flavour.
- Hold the lentils back until near the end so they keep a bit of bite.
- Like most stews it's better the next day, so it's well worth making a double batch.
Frequently Asked Questions
Tinned or pre-cooked green or brown lentils are quick and keep their shape. Drain and rinse them before they go in.
Beautifully. Cool it fully, freeze in portions and reheat gently with a splash of water to loosen it.
Rice, mashed potato, quinoa or a hunk of crusty bread, all of which mop up the rich sauce.
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