Winter Lentil And Vegetable Casserole Recipe
Warming vegetable stew
Equipment
- Large Casserole Dish
Ingredients
- 2 tablespoons sunflower oil
- 2 leeks sliced
- 1 garlic clove peeled and crushed
- 4 celery sticks
- 2 parsnips
- 1 sweet potato or portion of squash peeled and diced
- 1/2 swede peeled and sliced
- 175 g green lentils
- 400 g can chopped tomatoes
- 900 ml vegetable stock
- 2 teaspoons dried mixed herbs
- salt and pepper to taste
Instructions
- Preheat the oven to 180 degrees C
- Heat the oil in a large flameproof casserole or heavy bottomed frying pan
- Add the leeks, celery and garlic and cook for a few minutes until soft
- If using a frying pan, transfer contents to an oven proof casserole
- Add all the vegetables and lentils and stir
- Add the herbs, chopped tomatoes and stock
- Place in the oven for 60-90 minutes until the lentils and vegetables are tender
- Serve with a baked potato which you can put in the oven at the same time as the casserole