Vegetarian Casserole

Name: Vegetarian Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 tbsp 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 (1 vegetable stock cube); 2 sliced Courgettes; 250g Lentils

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Serves 6 261 kcal per serving Prep 20 min Cook 45 min

Ingredients

1 tbsp 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 (1 vegetable stock cube)
2 sliced Courgettes
250g Lentils

Instructions

Heat the rapeseed oil in a large, heavy-based pan. Add the chopped onion and cook gently for 5–10 minutes, stirring, until softened and translucent.
Add the garlic, paprika, cumin and dried thyme, followed by the carrots, celery and peppers. Stir well and cook for about 5 minutes until the vegetables begin to soften.
Add the canned tomatoes, vegetable stock, sliced courgettes and fresh thyme sprigs. Bring to a gentle simmer and cook for 20–25 minutes, until the vegetables are tender and the sauce has developed.
Remove the thyme sprigs, stir in the lentils and return to a gentle simmer until heated through.
Serve hot with rice, mashed potatoes or quinoa.

Tips

Cut your vegetables into uniform sizes to ensure they all cook through at the same rate.
Sear heartier vegetables like mushrooms or parsnips in a pan before adding them to the pot to build layers of flavor.
Use a high-quality vegetable stock or even a splash of red wine to provide a deep, savory base for the gravy.

Variations

Bean and Root Casserole: Add white beans or chickpeas for extra protein and a creamier texture.
Cobbler Topping: Top the casserole with savory herb scones instead of a pastry lid for a rustic ‘cobbler’ finish.