Dinner

Vegetarian Lentil and Vegetable Casserole Recipe

ByLuna Ryder November 10, 2025November 10, 2025

Introduction

This hearty vegetarian casserole is packed with tender vegetables, fragrant herbs, and protein-rich lentils. It’s a comforting and nutritious dish that comes together with simple pantry staples, perfect for cozy dinners any night of the week.

A dark brown ceramic bowl with two handles is filled with a colorful vegetable and meat stew. The stew has visible rounds of orange carrots, pale green celery slices, yellow zucchini pieces, and small chunks of browned meat mixed in a rich, red tomato-based broth. A metal spoon rests in the bowl, its handle leaning against the rim. The bowl sits on a coarse beige cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g tins tomatoes or peeled cherry tomatoes
250ml vegetable stock (1 Knorr vegetable stock pot recommended)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (ready-to-eat Puy lentils suggested)

Instructions

Step 1: Heat the oil in a large, heavy-based pan over medium heat. Add the chopped onion and cook gently for 5 to 10 minutes until softened but not browned.
Step 2: Stir in the sliced garlic, smoked paprika, cumin, dried thyme, sliced carrots, celery, and chopped peppers. Cook for 5 minutes, stirring occasionally to combine the flavors.
Step 3: Add the tins of tomatoes, vegetable stock, thickly sliced courgettes, and fresh thyme sprigs. Bring the mixture to a simmer and cook gently for 20 to 25 minutes, until the vegetables are tender.
Step 4: Remove and discard the fresh thyme sprigs. Stir in the cooked lentils and return the casserole to a gentle simmer to heat through, about 2 to 3 minutes.
Step 5: Serve the casserole hot, accompanied by wild or white basmati rice, mashed potatoes, or quinoa for a complete meal.

Tips & Variations

This casserole tastes even better when made the day before, allowing the flavors to deepen and meld together.
For added texture, sprinkle toasted nuts or seeds on top before serving.
You can substitute the lentils with chickpeas or black beans for a different protein source.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water if it seems too thick.

How to Serve

A deep brown ceramic bowl filled with a thick stew showing three visible layers: a base layer of small dark beans and bits of ground meat, a middle layer with chunky orange carrot slices and pale green celery pieces, and a top layer of bright red tomato chunks and sauce. The stew looks rich and slightly oily, with a spoon dipped into it on the right side. The bowl is placed on a textured beige fabric that lies over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh, ripe tomatoes can be used but you may need to cook the casserole a little longer to allow the tomatoes to break down and create a rich sauce.

Is this dish suitable for freezing?

Absolutely. Allow the casserole to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months and reheated thoroughly when needed.