Mediterranean Vegetable Casserole

• Vegan
• Gluten free

• Produce

  • 3 Carrots, medium-sized
  • 2 Celery sticks, medium sized
  • 2 Courgettes, sliced then cut into quarters, small
  • 3 cloves Garlic
  • 1/2 tsp Herbs, Mixed
  • 1 Onion
  • 250 g Red split lentils
  • 1 tsp Thyme, dried
  • 1 400g can Tomatoes

• Canned Goods

  • 350 ml Vegetable stock

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Pepper, yellow
  • 1 Red pepper
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on neilshealthymeals.com

Description

Ingredients

• 1 tbsp. olive oil
• 1 onion, diced
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 medium sized celery sticks, sliced
• 3 medium sized carrots, sliced
• 3 cloves garlic, crushed
• 1 tsp. smoked paprika
• ½ tsp. ground cumin
• 350ml vegetable stock
• 1 tsp. dried thyme
• 400g can chopped tomatoes
• 2 small courgettes, sliced then cut into quarters
• 250g red split lentils
• Salt and freshly ground pepper
• ½ tsp. mixed herbs

Directions

• Heat the oil in a large casserole pot, add the onion and soften for 4 – 5 minutes.
• Add the peppers, celery, carrots, garlic, paprika and cumin, stir well and cook for a further 2 minutes.
• Add the stock, dried thyme, tomatoes and courgettes, bring the whole mixture to the boil, turn down to a simmer and cook for a further 5 minutes.
• Stir in the lentils and allow to cook for a further 25 – 30 minutes until all the vegetables are softened.
• Season to taste and stir in the mixed herbs, allow to rest for a couple of minutes before serving.