Name: Vegetable stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 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)

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

50 min total 10 min prep 40 min cook 4 216 cal

Instructions

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