Name: Vegetarian Casserole
Cuisine: British
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; 2 sprigs Thyme; 250g Lentils

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

2 sprigs Thyme

250g Lentils

Instructions

1 Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.

2 Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.

3 Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.

4 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.