British Vegetarian recipe. Casserole, Vegetarian.
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
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.