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Vegetarian dish from British cuisine
Vilhjálmur Stefánsson
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
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.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
572
kcal
Calories
26
g
Protein
15.8
g
Fat
90.3
g
Carbs
20.9
g
Fiber
Round out the meal.
