Vegetarian Casserole
Hearty British-style vegetarian casserole with tender vegetables and lentils in a rich tomato-herb sauce — comforting served with rice, mash or quinoa.
Servings
4
Difficulty
Easy
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Ingredients
main
- rapeseed oil
- pcs onion
- pcs garlic cloves
- tsp paprika
- tsp cumin
- tbsp thyme (dried)
- pcs carrots (medium)
- pcs celery stalks (small)
- pcs red pepper
- pcs yellow pepper
- g tinned tomatoes
- ml vegetable stock
- pcs courgettes (sliced)
- pcs thyme (fresh sprigs)
- g lentils (dried or cooked)
Directions
- Heat the oil in a large heavy-based pan and add the onions; cook gently 5 to 10 minutes until softened.
- Add the garlic, paprika, cumin, dried thyme, carrots, celery and peppers and cook for 5 minutes.
- Add the tomatoes, vegetable stock, sliced courgettes and fresh thyme and cook 20 to 25 minutes.
- Remove the thyme sprigs, stir in the lentils and bring back to a simmer.
- Serve with wild and white basmati rice, mash or quinoa.