| Ingredient | Quantity | |
| 1 | Rapeseed Oil | 1 |
| 2 | Onion | 1 |
| 3 | Garlic | 3 cloves |
| 4 | Paprika | 1 tsp |
| 5 | Cumin | ½ tsp |
| 6 | Thyme | 1 tblsp |
| 7 | Carrots | 3 Medium |
| 8 | Celery | 2 small stalks |
| 9 | Red Pepper | 1 |
| 10 | Yellow Pepper | 1 |
| 11 | Tomato | 2 x 400g tins |
| 12 | Vegetable Stock Cube | 250ml |
| 13 | Courgettes | 2 sliced |
| 14 | Thyme | 2 sprigs |
| 15 | Lentils | 250g |
Instructions
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.