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.