A vegetarian dish from the British kitchen.
Ingredients
- 1 Rapeseed Oil
- 1 Onion
- 3 cloves Garlic
- 1 tsp Paprika
- ½ tsp Cumin
- 1 tblsp Thyme
- 3 Medium Carrots
- 2 small stalks Celery
- 1 Red Pepper
- 1 Yellow Pepper
- 2 x 400g tins Tomato
- 250ml Vegetable Stock Cube
- 2 sliced Courgettes
- 2 sprigs Thyme
- 250g Lentils
Method
- 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.
Source
This recipe is adapted from TheMealDB (id 52863), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=oHmKE9mWtWM.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/1993645/vegetarian-casserole.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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