Vegetarian casserole

Mike Pirano
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine Mediterranean
Servings 4 Serves
Calories 216 kcal


  • 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)


  • Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.
  • Add 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 - 25 minutes.
  • 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.


  • This casserole is best if made the day before to allow the flavours to develop.
Recipe from, February 2012


Calories: 216kcal
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