Vegetarian casserole
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
- 1 tbsp olive or rapeseed oil
- 1 onionfinely chopped
- 3 garlic clovessliced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp dried thyme
- 3 medium carrotssliced (about 200g)
- 2 medium sticks celeryfinely sliced (about 120g)
- 1 red pepperchopped
- 1 yellow pepperchopped
- 2 x 400g cans tomatoesor peeled cherry tomatoes
- 1 vegetable stockcube made up to 250ml (we used 1 Knorr vegetable stock pot)
- 2 courgettessliced thickly (about 300g)
- 2 sprigs fresh thyme
- 250g cooked lentils(we used Merchant Gourmet ready-to-eat Puy lentils)
Nutrition: per serving
- kcal216
- fat5.1g
- saturates0.7g
- carbs31g
- sugars16.1g
- fibre9.8g
- protein12.3g
- salt1.6g
Method
step 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.
step 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.
step 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.
step 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.