Vegetable Stew: I once had this Hungarian flatmate who made everyone a ****load of ghoulash, we barely ate half of it. He was OK about it, saying "Is no problem, it will taste even better tomorrow" I just kept thinking, why didn't you make it yesterday you ****? please log in to view this image Ingredients: 1 tbsp olive or rapeseed oil 1 onion , finely chopped 3 garlic cloves , sliced 1 tsp smoked paprika ½ tsp cumin 1 tbsp dried thyme 3 medium carrots , sliced (about 200g) 2 medium sticks celery , finely sliced (about 120g) 1 red pepper , chopped 1 yellow pepper , chopped 2 x 400g tins tomatoes or peeled cherry tomatoes 250ml vegetable stock cube (we used 1 Knorr vegetable stock pot) 2 courgettes , sliced thickly (about 300g) 2 sprigs fresh thyme 250g cooked lentils 1.Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 - 10 mins until softened. 2. Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes. 3. Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes. 4. 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 PS: make it the day before to allow the flavours to develop
Now how did you know I was talking about you??? could have been anyone on here. and threats on the internet, im shaking in my boots.
