Vegetarian Casserole
A hearty and wholesome vegetable casserole packed with lentils, seasonal vegetables, and warming spices. Perfect as a comforting midweek dinner served with rice, mash, or quinoa.
Ingredients
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Lentilsβ 250 g π§ 294.1 ml π₯ 1ΒΌ cup
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Rapeseed Oilβ 15 g π§ 16.3 ml π₯ 1β tbsp
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Carrotsβ 240 g π₯ 3 pcs
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Courgettesβ 400 g 2 pcs
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Yellow Pepperβ 150 g 1 pcs
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Onionβ 150 g π§ 1 pcs
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Red Pepperβ 150 g π« 1 pcs
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Tomatoβ 240 g 2 pcs
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Garlicβ 15 g π§ 3 pcs
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Celeryβ 120 g 3 pcs
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Thymeβ 15 g π§ 30 ml π₯ 2 tbsp
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Vegetable Stock Cubeβ 252.5 g π§ 250 ml π₯ 1 cup
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Paprikaβ 2.5 g ΒΎ pcs
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Cuminβ 1.2 g β pcs
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Thymeβ 2 g π§ 4 ml π₯ ΒΎ tsp
Total nutrition
1467 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oil in a large, heavy-based pan over a medium heat. Add the onion and cook gently for 5β10 minutes until softened.
- Add the garlic, paprika, cumin, dried thyme, carrots, celery, and peppers. Stir well and cook for a further 5 minutes until the vegetables begin to soften.
- Pour in the 2 Γ 400 g tins of chopped tomatoes and 250 ml of vegetable stock. Add the sliced courgettes and fresh thyme sprigs. Stir to combine and simmer for 20β25 minutes until the vegetables are tender.
- Remove and discard the thyme sprigs. Stir in 250 g of lentils and bring the casserole back to a gentle simmer until the lentils are heated through. Serve with wild and white basmati rice, mashed potato, or quinoa.
Source:
TheMealDB
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