Vegetarian Casserole
Ingredients
| Ingredients | Measure |
| Rapeseed Oil | 1 |
| Onion | 1 |
| Garlic | 3 cloves |
| Paprika | 1 tsp |
| Cumin | ½ tsp |
| Thyme | 1 tblsp |
| 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 |
| Thyme | 2 sprigs |
| Lentils | 250g |
Instruction
- 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
