Vegetarian Casserole

Name: Vegetarian Casserole
Yield: 4 servings
Cuisine: British
Ingredients: 1 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 Cube; 2 sliced Courgettes; 2 sprigs Thyme; 250g Lentils

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Rapeseed Oil1
Onion1
Garlic3 cloves
Paprika1 tsp
Cumin½ tsp
Thyme1 tbsp
CarrotsMedium3
Celerysmall2
Red Pepper1
Yellow Pepper1
Tomato2
Vegetable Stock Cube250 ml
Courgettes2
Thyme2 sprig
Lentils250 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.
2
Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
3
Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.

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