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Vegetarian casserole
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
Cuisine
Mediterranean
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
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
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.
Notes
This casserole is best if made the day before to allow the flavours to develop.
Recipe from bbcgoodfood.com, February 2012
Nutrition
Calories:
216
kcal