
Heat the oil in a large, heavy-based pan.
Add the onions and cook gently for 5 – 10 mins until softened.
Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.
Take out the thyme sprigs.
Stir in the lentils and bring back to a simmer.
Serve with wild and white basmati rice, mash or quinoa.

Rapeseed Oil
1

Onion
1

Garlic
3 cloves

Paprika
1 tsp

Cumin
½ tsp

Thyme
1 tblsp

Carrots
3 Medium

Celery
2 small stalks

Red Pepper
1

Yellow Pepper
1

Tomato
2 x 400g tins

Vegetable Stock Cube
250ml

Courgettes
2 sliced

Thyme
2 sprigs

Lentils
250g