Vegetarian casserole

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

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

1. 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.
2. 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.
3. 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.
4. 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.