Vegetarian Lentil and Vegetable Casserole Recipe

Introduction

This hearty vegetarian casserole is packed with vibrant vegetables, warming spices, and tender lentils, making it a perfect comforting meal. It’s easy to prepare and develops even richer flavors when made ahead.

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

Instructions

1. Step 1: Heat the oil in a large, heavy-based pan. Add the finely chopped onions and cook gently for 5 to 10 minutes until softened.
2. Step 2: Add the sliced garlic, smoked paprika, cumin, dried thyme, sliced carrots, celery, and chopped red and yellow peppers. Cook everything together for 5 minutes, stirring occasionally.
3. Step 3: Pour in the tins of tomatoes and add the vegetable stock along with the thickly sliced courgettes and fresh thyme sprigs. Let the mixture simmer gently for 20 to 25 minutes.
4. Step 4: Remove the thyme sprigs from the pan. Stir in the cooked lentils and bring the casserole back to a simmer just to heat through.
5. Step 5: Serve the casserole warm with wild and white basmati rice, mashed potatoes, or quinoa for a filling meal.

Tips & Variations

• This casserole tastes best when made a day in advance, allowing the flavors to deepen and blend beautifully.
• For added texture, try stirring in some toasted nuts or seeds just before serving.
• Feel free to swap lentils for cooked chickpeas or kidney beans for a different twist.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this vegetarian casserole?

Yes, this casserole freezes well. Cool it completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with this casserole?

This dish pairs wonderfully with grains like basmati rice, quinoa, or even creamy mashed potatoes for a comforting meal.

Vegetarian Lentil and Vegetable Casserole Recipe

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★★★★★

4.9 from 76 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful vegetarian casserole packed with a variety of fresh vegetables, aromatic spices, and protein-rich lentils. Perfect as a comforting main dish served with rice, mash, or quinoa. Best made a day ahead to enhance the depth of flavors.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 onion, finely chopped
• 3 garlic cloves, sliced
• 3 medium carrots, sliced (about 200g)
• 2 medium sticks celery, finely sliced (about 120g)
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 courgettes, sliced thickly (about 300g)
• 2 sprigs fresh thyme

Spices and Seasonings

• 1 tsp smoked paprika
• ½ tsp cumin
• 1 tbsp dried thyme
• 1 tbsp olive or rapeseed oil

Liquids and Stock

• 2 x 400g tins tomatoes or peeled cherry tomatoes
• 250ml vegetable stock (1 Knorr vegetable stock pot used)

Protein

• 250g cooked lentils (ready-to-eat Puy lentils recommended)

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Instructions

1. Prepare the base: Heat the olive or rapeseed oil in a large, heavy-based pan over medium heat. Add the finely chopped onions and cook gently for 5 to 10 minutes until they are softened and translucent.
2. Add garlic and spices: Stir in the sliced garlic, smoked paprika, cumin, and dried thyme. Cook for a few moments until the spices release their aroma, about 1 minute.
3. Add vegetables: Add the sliced carrots, finely sliced celery, red pepper, and yellow pepper. Cook everything together for about 5 minutes, stirring occasionally, allowing the vegetables to soften slightly and the flavors to meld.
4. Add tomatoes and stock: Pour in the tins of tomatoes and the vegetable stock. Add the thickly sliced courgettes and the fresh thyme sprigs. Stir well and bring the mixture to a simmer.
5. Simmer the casserole: Let the casserole cook gently for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the mixture has thickened slightly.
6. Finish with lentils: Remove and discard the fresh thyme sprigs. Stir in the cooked lentils and bring the casserole back to a gentle simmer for a few minutes until everything is heated through.
7. Serve: Serve the casserole hot, accompanied by wild and white basmati rice, mashed potatoes, or quinoa for a complete and satisfying meal.

Notes

• For best flavor, prepare this casserole the day before to allow the spices and ingredients to fully develop and meld together.
• Use quality canned tomatoes, such as peeled cherry tomatoes, for a sweeter tomato flavor.
• This dish stores well and makes excellent leftovers, perfect for meal prepping.
• Adjust spices according to your taste preference for heat or smokiness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian

Keywords: vegetarian casserole, lentil casserole, vegetable casserole, healthy vegetarian dinner, easy casserole recipe, stovetop casserole