Recipe information
Ingredients for - Vegetable stew
1. 1 tbsp olive oil, or rapeseed oil -
3. 3 garlic cloves, sliced -
6. 1 tbsp dried thyme -
7. 3 medium carrots (about 200g), sliced -
8. 2 medium celery sticks (about 120g), finely sliced -
9. 1 red pepper, chopped -
10. 1 yellow pepper, chopped -
11. 2 x 400g cans tomatoes, or peeled cherry tomatoes -
12. 1 vegetable stock cube, made up to 250ml -
13. 2 courgettes (about 300g), sliced thickly -
15. 250g cooked puy lentils (we used Merchant Gourmet ready-to-eat puy lentils) -
How to cook deliciously - Vegetable stew
1. Stage
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.
2. Stage
Stir in the garlic cloves, smoked paprika, ground cumin, dried thyme, carrots, celery sticks, red and yellow peppers, and cook for 5 mins.
3. Stage
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.
4. Stage
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.
