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Vegetable stew

Vegetarian stew in a rustic serving dish

Vegetable stew

Name: Vegetable stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
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)

Caroline Hire – Food writer

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.2 out of 5.184 ratingsRate

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A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme. This veggie stew is perfect for cold winter nights

Freezable

Dairy-free

Egg-free

Low calorie

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal216
fat5g

low
saturates1g
carbs31g
sugars16g
fibre10g

high
protein12g
salt1.6g

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.

RECIPE TIPS

FLAVOUR TIP

This casserole is best if made the day before to allow the flavours to develop.

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A star rating of 4.2 out of 5.184 ratings

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