Vegetable stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil, or rapeseed oil
- 1 onion, finely chopped
- 3 garlic cloves, sliced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp dried thyme
- 3 medium carrots (about 200g), sliced
- 2 medium celery sticks (about 120g), finely sliced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 2 x 400g cans tomatoes, or peeled cherry tomatoes
- 1 vegetable stock cube, made up to 250ml
- 2 courgettes (about 300g), sliced thickly
- 2 sprigs fresh thyme
- 250g cooked puy lentils (we used Merchant Gourmet ready-to-eat puy lentils)
Method
- STEP 1
Heat the olive or rapeseed oil in a large, lidded, heavy-based pan over a medium heat. Lower the heat slightly then add the onion, cooking gently and stirring occasionally, for 5-10 mins until softened.
- STEP 2
Stir in the garlic cloves, smoked paprika, ground cumin, dried thyme, carrots, celery sticks, red and yellow peppers, and cook for 5 mins.
- STEP 3
Tip in the tomatoes along with the vegetable stock, courgettes and thyme sprigs. Give it a good stir, cover, and cook for 20-25 mins.
- STEP 4
Remove the thyme sprigs and discard. Stir in the cooked lentils and bring back to a simmer for 5 mins until warmed through. Serve with wild and white basmati rice, mash or quinoa.
