
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
1- Heat the oil in a large, heavy-based pan.
2- Add the onions and cook gently for 5 – 10 mins until softened.
3- Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
4- Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.
5- Take out the thyme sprigs.
6- Stir in the lentils and bring back to a simmer.
7- Serve with wild and white basmati rice, mash or quinoa.