Vegetarian casserole

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

Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Serves
Calories 216 kcal
Author Mike Pirano

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 400g tins tomatoes or peeled cherry tomatoes
  • 250 ml vegetable stock cube (we used 1 Knorr vegetable stock pot)
  • 2 courgettes sliced thickly (about 300g)
  • 2 sprigs fresh thyme
  • 250 g cooked lentil (we used Merchant Gourmet ready-to-eat Puy lentils)

Instructions

  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.

Recipe Notes

  • This casserole is best if made the day before to allow the flavours to develop.
Recipe from bbcgoodfood.com, February 2012
Mike Pirano, chef who is specialized in Italian cuisine. Throught his travels accros all regions of Italy he mastered vast viriety of pasta dishes. Besides his undisputed cooking skills, his sence of humor is something that gets us all going every single day. His love of football and wine is now well known, but exact ingrediens of his marinara sauce is something he will not share with anyone.