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Ingredients
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green lentils - 180g
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sweet potato - 1, diced
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leeks - 2, sliced
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carrots - 2, sliced
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swede - 250g, diced
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parsnips - 2, diced
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garlic - 1 clove, crushed
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celery sticks - 5, chopped
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tomatoes - 500g, skinned, seeded and
chopped
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vegetable stock - 950ml
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cornflour - 1 tbsp
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fresh thyme - 2 tbsp, chopped
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fresh marjoram - 2 tbsp, chopped
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sunflower oil - 2 tbsp
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ground black pepper and salt
Method
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Preheat the oven to 180˚C. Heat
the oil in a flameproof casserole over moderate heat. Add the
celery, leeks and garlic, cook for 5 minutes.
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Then, add the parsnips, sweet
potato, carrots, swede, lentils, tomatoes, stock, herb and
seasoning. Stir well. Bring to the boil, stirring.
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Cover and bake in the oven for
45-50 minutes until the vegetables and lentils are cooked and
tender. Stir the vegetables mixture so that it is evenly cooked.
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Remove the casserole from the
oven, blend the cornflour with 4 tbsp water in a bowl, then stir
into the casserole and heat. Stirring, until the mixture comes
to the boil and thickens. Simmer for few minutes.
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Spoon the vegetable mixture into a
serving dish, serve hot. Serves 5-6.
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