Vegetarian Casserole

Ingredients

• 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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the rapeseed oil in a large, heavy-based pan over a low-medium heat.
2. Add the chopped onion and soften for 5–10 minutes, stirring occasionally.
3. Stir in the garlic, paprika, cumin, dried thyme, carrots, celery and both peppers, and cook for 5 minutes.
4. Pour in the tinned tomatoes and vegetable stock, then add the sliced courgettes and fresh thyme sprigs. Cook for 20–25 minutes.
5. Remove and discard the thyme sprigs.
6. Stir the lentils through the casserole and bring back to a gentle simmer before serving.
7. Serve with basmati rice, mash or quinoa.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.