Vegetarian Casserole

Ingredient | Measure |
---|
Rapeseed Oil | 1 |
Onion | 1 |
Garlic | 3 cloves |
Paprika | 1 tsp |
Cumin | ½ tsp |
Thyme | 2 sprigs |
Carrots | 3 Medium |
Celery | 2 small stalks |
Red Pepper | 1 |
Yellow Pepper | 1 |
Tomato | 2 x 400g tins |
Vegetable Stock Cube | 250ml |
Courgettes | 2 sliced |
Lentils | 250g |
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.