Harvest vegetable and lentil casserole
Harvest vegetable and lentil casserole recipe in the vegetarian category
Recipe ingredients:
- 1 tablespoon sunflower oil
- 2 leeks, sliced
- 1 garlic clove, crushed
- 4 celery sticks, chopped
- 2 carrots, sliced
- 2 parsnips, diced
- 1 sweet potato, diced
- 8 ounces swede, diced
- 6 ounces whole brown or green lentils
- 1 pound tomatoes, skinned, seeded and chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh marjoram
- 3 3/4 cups vegetable stock
- 1 tablespoon cornflour
- Salt and freshly ground black pepper
- Sprigs of fresh thyme, to garnish
Recipe method:
- Preheat the oven to 350 degrees F.
- Heat the oil in a flameproof casserole over moderate heat.
- Add the leeks, garlic an celery and cook gently for 3 minutes.
- Add the carrots, parsnips, sweet potato, swede, lentils, tomatoes, herbs, stock and seasoning.
- Stir well.
- Bring to the boil, stirring occasionally.
- Cover and bake in the oven for about 50 minutes, until the vegetables and the lentils are cooked and tender.
- While it is cooking, remove the casserole from the oven and stir the vegetable mixture once or twice so that it is evenly cooked.
- Remove the casserole from the oven.
- Blend the cornflour with 3 tablespoons water in a bowl.
- Stir into the casserole and heat, stirring continuously, until the mixture comes to the boil and thickens.
- Simmer gently for 2 minutes.
- Spoon the vegetable mixture into bowls and serve garnished with thyme sprigs.
- Take advantage of root vegetables in season to produce a hearty dish that is not only full of natural goodness but delicious too.
Tags: harvest, vegetable, lentil, casserole, recipe, vegetarian, recipes, cooking