Veggie casserole

INGREDIENTS

• 1 half salt
• 1 tbsp olive oil
• 1 onion
• 3 cloves garlic
• 1 tsp paprika
• ½ tsp cumin
• 1 tbsp dried thyme
• 3 carrots
• 2 celery sticks
• 1 red bell pepper
• 1 yellow bell pepper
• 28 oz canned tomatoes
• 1 cups vegetable broth
• 2 zucchinis
• 2 thyme leaves
• 9 oz lentils

TOOLS

• 1 knife
• 1 saucepan
• 1 colander
• 1 heavy-based pan
• 1 wooden spoon

Peel onion and garlic, then dice them. Next, chop carrots, celery sticks, red bell peppers, yellow bell peppers, and zucchini.

Heat 3 cups of water in a saucepan. Add lentils and salt, then cook for 7 minutes. Turn off the heat to get cooked lentils.

Drain the cooked lentils in a colander.

Heat olive oil in a heavy-based pan. Stir in onions with a wooden spoon for 2 minutes. Add garlic, dried thyme, carrots, celery sticks, paprika, cumin, red bell peppers, and yellow bell peppers to the pan. Stir with a wooden spoon for 2 minutes and cook for 5 minutes. Add canned tomatoes, vegetable broth, zucchini, and thyme leaves. Stir again for 2 minutes and cook for 25 minutes stirring occasionally to get a veggie casserole.

It’s ready to be served !