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Vegetarian casserole
Thursday, 16 November 2017 - 10:24 | Views - 796
Ingredients
1 tbsp olive or rapeseed oil
1 onion
3 garlic cloves
1 tsp smoked paprika
½ tsp cumin
1 tbsp dried thyme
3 medium carrots
2 medium sticks celery
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g tins tomatoes
Prep: 10 MINS
Cook: 40 MINS
Method
1)Heat the oil in a large, heavy-based pan.
1 tbsp olive or rapeseed oil
1 onion
3 garlic cloves
1 tsp smoked paprika
½ tsp cumin
1 tbsp dried thyme
3 medium carrots
2 medium sticks celery
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g tins tomatoes
Prep: 10 MINS
Cook: 40 MINS
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.
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.
Serve with wild and white basmati rice, mash or quinoa.
Serve with wild and white basmati rice, mash or quinoa.
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