Vegetable & Lentil Casserole

Feel Good Recipes

Yield: 6 portions

For those colder evenings, try this one pot vegetable and lentil casserole. Packed with nutrients and protein, it makes for a hearty, healthy meal that will last you a few days or can be frozen ready for those lazy nights when cooking just isn’t on the top of your to do list. It is such a time saving dish as all you essentially have to do is chop a load of veg and stick them in a casserole dish, as it cooks slowly in the oven the flavours really intertwine and compliment each other.


  • 1 brown onion
  • 5 cloves garlic
  • 4 carrots
  • 2 celery sticks
  • 4 potatoes
  • 1/2 broccoli
  • 100g mushrooms
  • 2 tin green lentils
  • 1 leek
  • 4 leaves green cabbage
  • 50g tomato puree
  • 2 x stock cube (oxo- meat free)
  • 1 tin plumb tomatoes
  • 5 sticks fresh rosemary
  • 1 tsp soy sauce
  • 400ml boiling water
  • Salt & pepper to taste


  1. Finely dice the onion, add to a frying pan with a drizzle of oil, fry on a medium heat for 5 minutes
  2. Mince the garlic and add to the frying pan, fry for another minute
  3. Pre-heat the oven to 220c
  4. In a casserole dish, place the fried onions and garlic, mix in the tomato paste, soy sauce, 100ml of boiling water and the two oxo cubes, stir well
  5. Now peel and dice the potatoes and carrots, slice the celery sticks, mushrooms, leek and cabbage leaves, cut the broccoli head into florets. Place them all into the casserole dish and mix to incorporate with the onion mix
  6. Pour in the rest of the boiling water along with 1 tin of plumb tomatoes and the sticks of fresh rosemary, add a sprinkle of salt and pepper and mix well
  7. Place the lid on the casserole dish and insert into the oven on the middle shelf, leave in the oven for 1 hour stirring every 20 minutes, check the vegetables are cooked through before serving
  8. Serve with a warn ciabatta for dunkin’