This Mediterranean vegetable casserole is not only packed full of flavour but with loads of healthy veggies, this fantastic vegan family dish is also extremely filling and satisfying!
This one pot Mediterranean vegetable casserole is sure to remind you of sunny days sitting on sunny beaches without a care in the world!
Thoughts of seeing all of those delicious fresh veggies and walking around the bustling markets also spring to mind.
But if you can’t get a huge variety of fresh vegetables here, what can you do to make what you’ve got taste different and not the same old same old?
Well, sometimes all you need to do is take your favourite vegetable combo and re-invigorate it by infusing it with some new flavours.
This is precisely what I did here in this delicious Mediterranean vegetable casserole, first by using a traditional selection of vegetables and red lentils, and then by adding some smoked paprika, cumin, thyme and other mixed herbs.
Vegan January And This Mediterranean Vegetable Casserole
As I explained in the cream of celery soup recipe, Lady Lynne and I are doing a vegan diet for January,
Lynne and I are also big advocators of the Mediterranean diet.
I’m enjoying taking my favourite Mediterranean recipes, removing the meat content and experimenting with different spices to create different flavours.
Like with this Mediterranean vegetable casserole.
Whilst I’ve used my favourite selection of vegetables here this is also a great one pot recipe for you to use up as many different leftover vegetables that you might have available.
This Mediterranean vegetable casserole could also be used as a compliment dish for other meals, to make it go even further. For example as a filler for baked sweet potatoes, or perhaps with fish or steak?
This delicious one pot family Mediterranean vegetable casserole is packed full of flavour.
- 1 tbsp olive oil
- 1 onion diced
- 1 red pepper chopped
- 1 yellow pepper chopped
- 2 medium sized celery sticks sliced
- 3 medium sized carrots sliced
- 3 cloves garlic crushed
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 350 ml vegetable stock
- 1 tsp dried thyme
- 400 g can chopped tomatoes
- 2 small courgettes sliced then cut into quarters
- 250 g red split lentils
- Salt and freshly ground pepper
- ½ tsp mixed herbs
- Heat the oil in a large casserole pot, add the onion and soften for 4 – 5 minutes.
- Add the peppers, celery, carrots, garlic, paprika and cumin, stir well and cook for a further 2 minutes.
- Add the stock, dried thyme, tomatoes and courgettes, bring the whole mixture to the boil, turn down to a simmer and cook for a further 5 minutes.
- Stir in the lentils and allow to cook for a further 25 – 30 minutes until all the vegetables are softened.
- Season to taste and stir in the mixed herbs, allow to rest for a couple of minutes before serving.
Great served with couscous.
Well folks, have you settled back into your routines?
Does it feel as if though the festive period never happened? Yes?
Well it’s the same here, but hopefully I can help transport you into a foreign land next week, and provide some excitement and encouragement to think about travelling and not working!
I’ll be bringing you the second part of our African Adventures with a re-cap and pictures and videos of the Mountain Gorillas, that we went to see in the Bwindi Impenetrable National Park in Uganda, in December.
So, until then I’ll leave you with the usual Thursday link up with Amanda at Running with Spoons so you can check out what’s going on over there and hope you all have a fantastic weekend!
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