Vegetable stew
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme. This veggie stew is perfect for cold winter nights
Ingreadient :
- 1 tbsp olive oil, or rapeseed oil
- 1 onion, finely chopped
- 3 garlic cloves, sliced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp dried thyme
- 3 medium carrots (about 200g), sliced
- 2 medium celery sticks (about 120g), finely sliced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 2 x 400g cans tomatoes, or peeled cherry tomatoes
- 1 vegetable stock cube, made up to 250ml
- 2 courgettes (about 300g), sliced thickly
- 2 sprigs fresh thyme
- 250g cooked puy lentils (we used Merchant Gourmet ready-to-eat puy lentils)
Direction :
- 1 tbsp olive oil, or rapeseed oil
- 1 onion, finely chopped
- 3 garlic cloves, sliced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp dried thyme
- 3 medium carrots (about 200g), sliced
- 2 medium celery sticks (about 120g), finely sliced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 2 x 400g cans tomatoes, or peeled cherry tomatoes
- 1 vegetable stock cube, made up to 250ml
- 2 courgettes (about 300g), sliced thickly
- 2 sprigs fresh thyme
- 250g cooked puy lentils (we used Merchant Gourmet ready-to-eat puy lentils)
