Vegetarian Casserole

Ingredients (4 servings):

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, sliced
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 tbsp dried thyme
• 3 medium carrots, sliced (about 200g)
• 2 medium sticks celery, finely sliced (about 120g)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 x 400g tins tomatoes or peeled cherry tomatoes
• 250ml vegetable stock cube
• 2 zucchinis, sliced thickly (about 300g)
• 2 sprigs fresh thyme
• 250g cooked lentils

Method:

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.
5. Serve with wild and white basmati rice or quinoa.