Britishby TheMealDBVegetarian CasseroleKeep screen onSaveShareIngredients1 Rapeseed Oil1 Onion3 cloves Garlic1 tsp Paprika½ tsp Cumin1 tblsp Thyme3 Medium Carrots2 small stalks Celery1 Red Pepper1 Yellow Pepper2 x 400g tins Tomato250ml Vegetable Stock Cube2 sliced Courgettes2 sprigs Thyme250g LentilsStepsStep-by-step0 of 4 done1Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.2Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.3Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.4Take out the thyme sprigs. Stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.Source: TheMealDB
