Vegetable stew

• olive oil↗1 tbsp tbsp

  or rapeseed oil

• onion↗1

  finely chopped

• garlic cloves↗3

  sliced

• smoked paprika↗1 tsp tsp
• ground cumin↗½ tsp tsp
• dried thyme↗1 tbsp tbsp
• carrots↗3 medium

  (about 200g), sliced

• celery sticks↗2 medium

  (about 120g), finely sliced

• red pepper↗1

  chopped

• yellow pepper↗1

  chopped

• tomatoes↗2 x 400g cans

  or peeled cherry tomatoes

• vegetable stock cube↗1

  made up to 250ml

• courgettes↗2

  (about 300g), sliced thickly

• fresh thyme↗2 sprigs
• cooked puy lentils↗250g g

  (we used Merchant Gourmet ready-to-eat puy lentils)

Step-by-step instructions

1. 1

   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. 2

   Stir in the garlic cloves, smoked paprika, ground cumin, dried thyme, carrots, celery sticks, red and yellow peppers, and cook for 5 mins.

3. 3

   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. 4

   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.