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lentils and carrots, sweet potato, parsnip in a casserole

Winter Lentil And Vegetable Casserole Recipe

Warming vegetable stew
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine British
Servings 4


  • Large Casserole Dish


  • 2 tablespoons sunflower oil
  • 2 leeks sliced
  • 1 garlic clove peeled and crushed
  • 4 celery sticks
  • 2 parsnips
  • 1 sweet potato or portion of squash peeled and diced
  • 1/2 swede peeled and sliced
  • 175 g green lentils
  • 400 g can chopped tomatoes
  • 900 ml vegetable stock
  • 2 teaspoons dried mixed herbs
  • salt and pepper to taste


  • Preheat the oven to 180 degrees C
  • Heat the oil in a large flameproof casserole or heavy bottomed frying pan
  • Add the leeks, celery and garlic and cook for a few minutes until soft
  • If using a frying pan, transfer contents to an oven proof casserole
  • Add all the vegetables and lentils and stir
  • Add the herbs, chopped tomatoes and stock
  • Place in the oven for 60-90 minutes until the lentils and vegetables are tender
  • Serve with a baked potato which you can put in the oven at the same time as the casserole
Keyword Delicious vegetable casserole