Vegetarian Casserole

INGREDIENTS

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

DIRECTIONS:

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.