Vegetarian Casserole

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

Instructions

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.

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