Vegetarian Casserole

Stir in the garlic, spices, dried thyme, carrots, celery, and peppers, cooking until fragrant.

Ingredients

2 cloves of Fresh Garlic Cloves

5 mL of Dried Red Chilies

5 mL of Dried Thyme

2 pieces of Carrots

2 pieces of Fresh Celery

2 pieces of Sweet Peppers

2 pieces of Fresh Thyme

Equipment

Large Heavy-Bottomed Pot

Pour in the tomatoes and stock, then add the courgettes and fresh thyme sprigs, simmering until the vegetables are tender.

Ingredients

2 cloves of Fresh Garlic Cloves

5 mL of Dried Thyme

15 mL of Fresh Celery

5 mL of Fresh Thyme

400 g of Diced Tomatoes

500 mL of Vegetable Stock

2 pieces of Courgette

Equipment

Large Heavy-Bottomed Pot

Remove the fresh thyme sprigs, stir in the cooked lentils, and heat through before serving with your choice of rice or quinoa.

Ingredients

2 cloves of Fresh Garlic Cloves

5 mL of Dried Thyme

15 mL of Fresh Celery

5 mL of Fresh Thyme

30 mL of Rice Bran Oil

200 g of Cooked Lentils

240 mL of Basmati Rice

120 mL of Wild Rice

120 mL of Quinoa

Equipment

Large Heavy-Bottomed Pot