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Vegetarian casserole

Ingredients

1 tbsp olive or rapeseed oil

1 onion, finely chopped

3 garlic clove, sliced

Method 1 tsp smoked paprika

½ tsp cumin

1. Heat the oil in a large, heavy-based pan. Add the onions and 1 tbsp dried thyme
cook gently for 5 – 10 mins until softened.
3 medium carrot, sliced (about
200g)
2. Add the garlic, spices, dried thyme, carrots, celery and peppers
and cook for 5 minutes. 2 medium sticks celery, finely
sliced (about 120g)

3. Add the tomatoes, stock, courgettes and fresh thyme and cook 1 red pepper, chopped
for 20 - 25 minutes.
1 yellow pepper, chopped

4. Take out the thyme sprigs. Stir in the lentils and bring back to a 2 x 400g tins tomatoes or peeled
simmer. Serve with wild and white basmati rice, mash or quinoa. cherry tomatoes

250ml vegetable stock cube (we

used 1 Knorr vegetable stock pot)

2 courgette, sliced thickly (about

300g)

2 sprigs fresh thyme

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250g cooked lentil (we used

Merchant Gourmet ready-to-eat
Puy lentils)