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
• 250g Lentils

Instructions

1. Heat the rapeseed oil in a large, heavy-based pan. Add the chopped onion and cook gently for 5–10 minutes, stirring, until softened and translucent.
2. Add the garlic, paprika, cumin and dried thyme, followed by the carrots, celery and peppers. Stir well and cook for about 5 minutes until the vegetables begin to soften.
3. Add the canned tomatoes, vegetable stock, sliced courgettes and fresh thyme sprigs. Bring to a gentle simmer and cook for 20–25 minutes, until the vegetables are tender and the sauce has developed.
4. Remove the thyme sprigs, stir in the lentils and return to a gentle simmer until heated through.
5. Serve hot with rice, mashed potatoes or quinoa.

instructions_source: editorial-classic