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This vegan one pot Mediterranean vegetable casserole remind you of sunny days sitting on sunny beaches without a care in the world. Packed full of flavour and with loads of healthy veggies, this fantastic family dish is also extremely filling and satisfying!
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Mediterranean Vegetable Casserole

This delicious one pot family Mediterranean vegetable casserole is packed full of flavour.
Course Dinner
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 340kcal
Author Neil

Equipment

Ingredients

  • 1 tablespoon 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 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 350 ml vegetable stock
  • 1 teaspoon 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 teaspoon mixed herbs
Metric - US Customary

Instructions

  • 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.

Video

Notes

Great served with couscous.
Refridgerate for up to 3 days. Can be frozen.

Nutrition

Calories: 340kcal | Carbohydrates: 59.1g | Protein: 18.9g | Fat: 5g | Saturated Fat: 0.7g | Sodium: 190.9mg | Fiber: 12.8g | Sugar: 10.4g | Vitamin A: 2700IU | Vitamin C: 214.5mg | Calcium: 120mg | Iron: 6.3mg