Vegetarian casserole
1 tbsp olive or repeseede oil
1 onion , finely chopped
3 garlci cloves , sliced
1 tsp smoked paprika
½ tsp cumin
1 tbsp dried thyme
3 medium carrots , sliced (about 120g)
2 medium sticks celery , finely sliced
1 red pepper , chopped
1 yellow pepper , chopped
2 x 400g tins tomatoes or peeled cherry tomatoes 250ml vegetable stock cube (we used 1 Knorr vegetable stock pot)
2 courgettes , sliced thickly (about 300g)
2 springs fresh thyme
Vegetarian casserole
1. Heat the oil in a large, heavy-based pan.
2. Add the onions and cook gently for 5 - 10 mins until softened.
3. Add garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
4. Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.
5. Take out the thyme springs.
6. Stir in the lentils and bring back to a simmer.
7. Serve with wild and white basmati rice, mash or quinoa.
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