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Meditteranean Lentil & Vegetable Casserole


1 tbsp olive oil
Half an onion, chopped
Clove or two of garlic, chopped
Quarter tsp cumin
Half tsp dried oregano
1 medium carrot, sliced
1 medium celery stick, sliced
Half a red pepper, chopped
Half a green pepper, chopped
1 x 400g tin of chopped tomatoes
125ml vegetable stock
Half a courgette, sliced
125g cooked lentils

What to do:

Heat the oil in a large saucepan, add the onion and cook over a medium heat for 5 minutes or so, until softened.

Add the garlic, cumin, oregano, carrot, celery, pepper and courgette. Cook for 5 minutes, stirring.

Add the tomatoes and stock and cook for a further 20 – 25 minutes.

Stir in the lentils and simmer for about 5 minutes.

Top Tip:

A very versatile dish which can be enjoyed with potatoes, rice, Yorkshire Puddings or dumplings. This recipe will easily serve two people with big appetites!