Vegetable and lentil casserole

Vegetarian meal




  • 2 tbsp sunflower oil
  • 2 medium leeks, trimmed and sliced
  • 300g carrots cut into chunks
  • 300g courgettes cut into chunks
  • 4 sticks of celery cut into chunks
  • 3 cloves of garlic
  • 1tsp cumin
  • 1 tsp ground coriander
  • 200g red lentils, rinsed
  • 400g can chopped tomatoes
  • 1/2 can light coconut milk
  • 400ml vegetable stock (made from stock cube)
  • 3tbsp chopped coriander (optional)


  • Heat oil in large casserole dish.  

  • Add leeks carrots courgettes celery and garlic. 

  • Cook for 5 minutes stirring then add cumin coriander and lentils. 

  • Stir well then add chopped tomatoes coconut milk and stock, bring to the boil. 

  • Cover and simmer for about 30 minutes, stirring from time to time until lentils and vegetables are soft. 

  • Just before serving toss in the coriander.