Vegetarian Casserole
A British dinner. Ready in about 1 hour 5 minutes. Difficulty: medium.
- 25 minPrep (about)
- 40 minCook (about)
- 1 hr 5 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 2.3 lb lentils
Fresh & other
- 4 onions
- 13 cloves garlic
- 13 carrots
- 9 celery
- 4 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 4 yellow bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 9 tomatoes Shopping tip: Fresh or canned both work (14.5 oz can of diced = about 4 tomatoes).
- 9 zucchinis Shopping tip: Zucchini (UK: courgette).
- 9 sprigs thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
Sauces & oils
- 4 canola oil Shopping tip: Canola oil (UK: rapeseed oil).
Spices & seasonings (4): paprika, cumin, thyme, vegetable bouillon cubes
- 1 ½ tbsp paprika
- 2 ¼ tsp cumin
- ¼ cup thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
- 4 ½ cups vegetable bouillon cubes Shopping tip: Bouillon cubes (UK: stock cubes).
How to make it
Steps in our own plain words.
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Heat the oil in a big, heavy-based pan.
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Add the onions.
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Cook for 5 – 10 mins until softened.
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Add the peppers, celery, carrots, dried thyme, spices and garlic.
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Cook for 5 minutes.
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Add the fresh thyme, courgettes, stock and tomatoes.
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Cook for 20 - 25 minutes.
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Take out the thyme sprigs.
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Stir in the lentils.
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Bring back to a simmer.
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Dish up using wild plus white basmati rice, mash or quinoa.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.