Vegetarian Casserole

Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened. Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes. Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes. 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.

• 1 of Rapeseed Oil
• 1 of Onion
• 3 cloves of Garlic
• 1 tsp of Paprika
• ½ tsp of Cumin
• 1 tblsp of Thyme
• 3 Medium of Carrots
• 2 small stalks of Celery
• 1 of Red Pepper
• 1 of Yellow Pepper
• 2 x 400g tins of Tomato
• 250ml of Vegetable Stock Cube
• 2 sliced of Courgettes
• 2 sprigs of Thyme
• 250g of Lentils