Vegetarian casserole — a wholesome, spiced stew of carrots, peppers, courgettes and lentils in a rich tomato sauce. Comforting and versatile, lovely with rice, mash or quinoa.
- 1 Rapeseed Oil
- 1 Onion
- 3 cloves Garlic
- 1 tsp Paprika
- ½ tsp Cumin
- 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
Tags:
Casserole VegetarianVideo
Preparation
- Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5–10 minutes 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.
