Vegetarian casserole - Courtesy of BBC Good Food
Well, I wasn't really in the mood for cooking on friday but I managed to get up this morning and prepare this mix of flavours to which I have to say the smells given off were extremely lovely and fragrant to say the least.
I usually do fishy friday for most weeks but I guess I wanted to challenge myself to making a change to the norm as often I get myself a bit stuck in a rut sometimes with not diverging from a specific food/recipe.
So here it is, sorry but not the best photos, I will improve as I get more experience with this blogging malarkey =]
Adapted Vegetable Casserole recipe:
- 1 onion, finely chopped
- 1 garlic clove, sliced
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1 tsp dried thyme
- 2 medium carrots, sliced
- 2 medium sticks celery, finely sliced
- 1/2 red pepper, chopped
- 1/2 yellow pepper, chopped
- 1 x 400g tins tomatoes
- 250ml vegetable stock cube
- 1 courgettes, sliced thickly
- pinch of dried thyme
- 250g cooked lentils
Method:
- 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.
- Stir in the lentils and bring back to a simmer.
I served this meal on a bed of steamed kale with green beans and carrots and made Sweet potato wedges. I fancied a mushroom also so popped one of those into the steamer also =]
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