British·non-vegetarian·easy

Vegetarian Casserole

Name: Vegetarian Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 Rapeseed Oil; 1 Onion; 3 cloves Garlic; 1 tsp Paprika; ½ tsp Cumin; 1 tblsp Thyme; 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

This hearty vegetarian casserole layers tender vegetables—think sweet potatoes, zucchini, and bell peppers—with creamy beans and a fragrant blend of spices. The dish balances earthy cumin and smoky paprika with a touch of brightness from fresh herbs, all bound together in a rich, slightly tangy sauce. A sprinkle of red pepper flakes adds a subtle heat that cuts through the richness, making each bite vibrant and satisfying. With its colorful medley of ingredients and deep, layered flavors, it’s a meal that feels both comforting and nourishing, perfect for cozy weeknights or weekend gatherings.

60 min(prep 15 + cook 45)

4 servings

250 kcal

4.8

Ingredients

Rapeseed Oil1
Onion1
Garlic3 cloves
Paprika1 tsp
Cumin½ tsp
Thyme1 tblsp
Carrots3 Medium
Celery2 small stalks
Red Pepper1
Yellow Pepper1
Tomato2 x 400g tins
Vegetable Stock Cube250ml
Courgettes2 sliced
Thyme2 sprigs
Lentils250g

Nutrition

250 kcalper serving

Protein6g10%

Carbs35g56%

Fat10g16%

Fiber7g11%

Sugar5g8%

Directions

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.

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