Vegetable Casserole

It’s getting colder outside and all I was craving tonight was a big bowl of warm, stewed flavours. That’s exactly what this is. With a cowboy kick to it.

Serve 4



  • 2tbsp oil
  • 2 onions, diced
  • 2 garlic cloves, chopped
  • 2 large carrots, halved and sliced
  • 2 peppers (red and yellow), chopped roughly
  • 1 large courgette, halved and thickly sliced
  • 300g tomatoes chopped (or use an extra carton of chopped)
  • 1 carton of chopped tomatoes
  • 2 medium potatoes, diced
  • 300ml vegetable stock
  • 2 bay leaves
  • 2tsp mixed herbs
  • 2tsp smoked paprika
  • 1tsp cumin
  • 1 pack of pre-cooked puy lentils


  1. Heat the oil in a pot. Add the onion and garlic and cook until browning.
  2. Stir in the carrots, pepper, courgette, tomatoes and herbs and spices and cook for 5minutes.
  3. Add the potato and stock and bring to the boil. Turn down and simmer with a lid on for 1-2hours. The longer the better, stirring occasionally.
  4. Ten minutes before servining, add the lentils, remove the lid and let the casserole thicken.

Comments are closed.