Step 1

Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.

Step 2

Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.

Step 3

Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.

Step 4

Add the squash, carrots and lentils and vegetable stock and bring to a simmer.

Step 5

Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft.

Step 6

Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.