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

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

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

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Lentil and Harvest Vegetable Casserole

Ingredients

Method

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