50 MIN · STOVETOP

Vegetarian Casserole

Name: Vegetarian Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp canola oil; 1 onion; 3 clove garlic; 1 tsp paprika; 1/2 tsp ground cumin; 1 tbsp dried thyme; 3 carrots (medium); 2 celery (small stalks); 1 red pepper; 1 yellow pepper; 2 can canned tomatoes (2 × 400 g tins); 250 ml vegetable stock; 2 courgette (sliced); 2 sprig fresh thyme (removed before serving); 250 g lentils (green or brown; pre-cooked recommended for the brief final step)

Hearty British vegetable and lentil casserole with paprika and thyme.

vegetarianvegangluten-freedairy-freecomfort-foodhearty

Ingredients

1 tbspcanola oil
1onion
3 clovegarlic
1 tsppaprika
1/2 tspground cumin
1 tbspdried thyme
3carrots, medium
2celery, small stalks
1red pepper
1yellow pepper
2 cancanned tomatoes, 2 × 400 g tins
250 mlvegetable stock
2courgette, sliced
2 sprigfresh thyme, removed before serving
250 glentils, green or brown; pre-cooked recommended for the brief final step

Method

1
Heat the oil in a large, heavy-based pan. Add the onion and cook gently for 5–10 minutes until softened.
2
Add the garlic, paprika, cumin, dried thyme, carrots, celery and peppers. Cook for 5 minutes.
3
Add the canned tomatoes, vegetable stock, courgettes and fresh thyme. Cook for 20–25 minutes until the vegetables are tender and the sauce has thickened.
4
Remove the thyme sprigs. Stir in the lentils and bring back to a simmer.
5
Serve with wild and white basmati rice, mash or quinoa.

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