Vegetarian Casserole

Name: Vegetarian Casserole
Yield: 4
Cuisine: Británica
Ingredients: 250 g Lentils; 2 cans Tomato; 1 Onion; 3 cloves Garlic; 3 Carrot; 2 Celery; 2 Courgette; 1 teaspoon Paprika; 1 Red Pepper; 2 sprigs Thyme; teaspoons Cumin; 1 Rapeseed Oil; 250 ml Vegetable Stock Cube; 1 Yellow Pepper

Media

Contains allergens

Apio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein23 %20 g
Carbs71 %61 g
Fat5 %2 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	320 kcal	69 kcal
Protein	20 g	4.3 g
Carbs	61 g	13.2 g
Fat	2 g	0.4 g

One serving is about 461 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness45/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: BritishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - British

Ingredients

250 g Lentils
2 cans Tomato (x 400g)
1 Onion
3 cloves Garlic
3 Carrot (Medium)
2 Celery (small stalks)
2 Courgette (sliced)
1 teaspoon Paprika
1 Red Pepper
2 sprigs Thyme
teaspoons Cumin
1 Rapeseed Oil
250 ml Vegetable Stock Cube
1 Yellow Pepper

Instructions

Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.
Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.
Take out the thyme sprigs. Stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.