Summer Veg Casserole


Prep time: 
10 minutes
Cooking time: 
40 minutes


A one-pot stew of Mediterranean flavours that features peppers, courgettes, lentils, sweet smoked paprika and thyme


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon smoked paprika
  • 3 tablespoon thyme, fresh or dried
  • ½ teaspoon cumin
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 2 peppers, sliced
  • 2 courgettes, cut into rounds
  • 800g cherry tomatoes, cut in half
  • 250ml vegetable stock
  • 250g lentils, cooked


  1. Heat the olive oil in a large, heavy-based pan and let it heat. Add the onions and cook gently for 5 – 10 mins until softened.
  2. Add the garlic, spices, thyme, carrots, celery, courgettes and peppers and cook for 5 minutes, stiring regularly.
  3. Add the tomatoes and stock and cook for 20 - 25 minutes.
  4. Take out the thyme sprigs, if you used fresh thyme. Stir in the lentils and bring back to a simmer. Serve on its own or over rice or mashed potates.
Photo Credit: Jonny Hughes @jonny2love
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