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Spicy Lentil and Vegetable Casserole

Preparation: 15 mins

Cooking: 60 mins

Serves 4, costs under £3.00


  • 2 Onions (300g) (Medium Sized)
  • 2 Carrots (160g) (Medium Sized)
  • 1 Leek (160g)
  • 2 Tablespoons Vegetable Oil (20ml)
  • 4 Potatoes (800g) (Large Sized)
  • 2 Tablespoons Peas (60g) (Frozen)
  • 2 Tablespoons Sweetcorn (60g) (Frozen)
  • 1 Tins Chopped Tomatoes (400g)
  • 2 Tablespoons Tomato Puree (30g)
  • 1 Cups Red Lentils (200g)
  • 1 Teaspoons Mixed Herbs (2g)
  • 1 Teaspoons Chilli Powder (2g)
  • 2 Cups Water (200ml)
  • 1 Pinch Ground Black Pepper (1g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Turn oven on to 160oC / 140oC fan oven / 320oF / gas mark 3. Slice the onions, carrots and leeks and dice the potatoes.

  2. Heat the oil on a hob in a large pan, fry the onions and leeks until golden.

  3. Add all the other vegetables and potatoes and stir in the tomato puree and tomatoes.

  4. Rinse the lentils and add to pan with water, herbs, chilli powder and pepper.

  5. Bring to boil and then simmer on a low heat for 10 minutes.

  6. Transfer to an ovenproof dish, cook in oven for 30-40 minutes, then serve.

Nutritional Information