Root Vegetable & Lentil Casserole

Root Vegetable & Lentil Casserole

Core recipe

Serves: 4

1 medium onion

2 celery sticks

852ml/1.5pt chicken stock made with bovril

227g/8oz carrots

227g/8oz potatoes

227g/8oz parsnips

227g/8oz swede

1 large leek

1 tsp paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp mustard seeds crushed

salt and freshly ground black pepper

11g/4oz red lentils

2tbsp freshly chopped coriander

Peel the onion and slice thinly.  Trim and slice celery.  Place in a large saucepan with 142ml stock.  Bring to the boil, cover and simmer for 5 minutes

Meanwhile peel and slice the carrots.  Peel the potatoes, parsnips and swede and cut into small chunks.  Trim and slice the leek lengthwise and rinse under running water to clean.  Shake well and slice thickly

Stir the vegetables into saucepan along with the remaining stock, spices and plenty of seasoning and the lentils.  Bring to the boil, cover and cook for 30 inutes or until the veg are tender.

Serve the casserole sprinkled with chopped coriander and accompanied by green veg