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We made this at the weekend and it was delicious and filling so thought I would post the recipe.
Its from Nicola Graimes' Complete Vegetarian cookbook.
Serves 6 - did us for three meals (2 of us), with bread. Reckon it would be nice with some dumplings.
15ml/1tbsp sunflower oil
2 leeks, sliced
1 garlic clove, crushed
4 celery sticks, chopped
2 carrots, diced
2 parsnips, diced
1 sweet potato, diced
225g/8oz swede, diced
175g/6oz whole brown or green lentils
450g/1lb tomatoes, skinned seeded and chopped (though we used tinned)
15ml/1tbsp fresh thyme
15ml/1tbsp fresh marjoram (we used dried oregano)
900ml/1&1/2 pints vegetable stock
15ml/1tbsp cornflour
salt and pepper
sprigs of fresh thyme to garnish
1. Preheat oven to 180C/350F/Gas Mark 4. Heat oil in a flameproof casserole over moderate heat. Add the leeks, garlic and celery and cook gently for 3 minutes.
2. Add carrots, parsnips, sweet potato, swede, lentils, tomatoes, herbs, stock and seasoning. Stir well. Bring to the boil, stirring occasionally.
3. Cover and bake in the oven for about 50 minutes until the veg and lentils are cooked and tender. During the cooking period, remove the casserole from the oven and stir the vegetable mixture once or twice so that it is evenly cooked.
4. Remove the casserole from the oven. Blend the cornflour with 45ml/3tbsp water in a bowl. Add to the casserole and heat, stirring, until the mixture boils and thickens. Simmer gently for 2 mins. Spoon into bowls and garnish with thyme sprigs.
We found it was nice on the 2nd day with some fresh baby spinach stirred through as well. You can substitute for different root vegetables, we didnt have any parsnips so just used extra sweet potato.
Its from Nicola Graimes' Complete Vegetarian cookbook.
Serves 6 - did us for three meals (2 of us), with bread. Reckon it would be nice with some dumplings.
15ml/1tbsp sunflower oil
2 leeks, sliced
1 garlic clove, crushed
4 celery sticks, chopped
2 carrots, diced
2 parsnips, diced
1 sweet potato, diced
225g/8oz swede, diced
175g/6oz whole brown or green lentils
450g/1lb tomatoes, skinned seeded and chopped (though we used tinned)
15ml/1tbsp fresh thyme
15ml/1tbsp fresh marjoram (we used dried oregano)
900ml/1&1/2 pints vegetable stock
15ml/1tbsp cornflour
salt and pepper
sprigs of fresh thyme to garnish
1. Preheat oven to 180C/350F/Gas Mark 4. Heat oil in a flameproof casserole over moderate heat. Add the leeks, garlic and celery and cook gently for 3 minutes.
2. Add carrots, parsnips, sweet potato, swede, lentils, tomatoes, herbs, stock and seasoning. Stir well. Bring to the boil, stirring occasionally.
3. Cover and bake in the oven for about 50 minutes until the veg and lentils are cooked and tender. During the cooking period, remove the casserole from the oven and stir the vegetable mixture once or twice so that it is evenly cooked.
4. Remove the casserole from the oven. Blend the cornflour with 45ml/3tbsp water in a bowl. Add to the casserole and heat, stirring, until the mixture boils and thickens. Simmer gently for 2 mins. Spoon into bowls and garnish with thyme sprigs.
We found it was nice on the 2nd day with some fresh baby spinach stirred through as well. You can substitute for different root vegetables, we didnt have any parsnips so just used extra sweet potato.
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