Vegetable stew

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)

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