Vegetarian Casserole

meal
IngredientMeasure
Rapeseed Oil1
Onion1
Garlic3 cloves
Paprika1 tsp
Cumin½ tsp
Thyme2 sprigs
Carrots3 Medium
Celery2 small stalks
Red Pepper1
Yellow Pepper1
Tomato2 x 400g tins
Vegetable Stock Cube250ml
Courgettes2 sliced
Lentils250g
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.