Vegetarian casserole

lentil stew one-pot root veg root vegetables spanish stew tomato sauce veg vegan veggie

N/A

Source

Ingredients

1 tbsp olive or rapeseed oil

1 onion, finely chopped

3 garlic cloves, sliced

1 tsp smoked paprika

½ tsp ground cumin

1 tbsp dried thyme

3 medium carrots, sliced (about 200g)

2 medium sticks celery, finely sliced (about 120g)

1 red pepper, chopped

1 yellow pepper, chopped

2 x 400g cans tomatoes or peeled cherry tomatoes

1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)

2 courgettes, sliced thickly (about 300g)

2 sprigs fresh thyme

250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

Method

Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 – 10 mins until softened.

Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.

Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.

Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.