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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!

Mediterranean Vegetable Casserole

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


  • 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.


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