Lentil and Harvest Vegetable Casserole

Name: Lentil and Harvest Vegetable Casserole
Yield: Serves 6
Ingredients: 1 sweet potato, diced; 15 ml/1 tbsp sunflower oil; 225 g/8 oz swede (rutabaga), diced; 450 g/1 lb tomatoes, peeled, seeded and chopped; 175 g/6 oz brown or green lentils; fresh thyme sprigs, to garnish; 1 garlic clove, crushed; 4 celery sticks, chopped; 15 ml/1 tbsp cornflour (cornstarch); 900 ml/1 ½ pints/3¾ cups vegetable stock; 15 ml/1 tbsp chopped fresh marjoram; salt and ground black pepper; 2 parsnips, diced; 2 carrots, sliced; 15 ml/1 tbsp chopped fresh thyme; 2 leeks, sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

You can use brown or green lentils in this wholesome vegetarian stew. A variety of delicious winter vegetables makes it a healthy and filling main course.

Ingredients

15 ml/1 tbsp sunflower oil
2 leeks, sliced
1

Main course
Vegan
Winter

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large flameproof casserole. Add the leeks, garlic and celery and cook over a low heat for 3 minutes