A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme. This veggie stew is perfect for cold winter nights
Prep:10 mins
Serves 4
1 tbsp olive oil, or rapeseed oil1 onion, finely chopped3 garlic cloves, sliced1 tsp smoked paprika½ tsp ground cumin1 tbsp dried thyme3 medium carrots (about 200g), sliced 2 medium celery sticks (about 120g), finely sliced1 red pepper, chopped1 yellow pepper, chopped2 x 400g cans tomatoes, or peeled cherry tomatoes1 vegetable stock cube, made up to 250ml2 courgettes (about 300g), sliced thickly2 sprigs fresh thyme250g cooked puy lentils (we used Merchant Gourmet ready-to-eat puy lentils)
STEP 1Heat 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 2Stir in the garlic cloves, smoked paprika, ground cumin, dried thyme, carrots, celery sticks, red and yellow peppers, and cook for 5 mins.STEP 3Tip 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 4Remove 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.
