Sunday, March 14, 2010
Recipe: Root Vegetable and Lentil Casserole
Hello everyone. So this is a bit of a comforting winter warmer recipe. I understand that we are heading into spring now but it's still a bit nippy out! Also nothing beats a good casserole, whether in snowy december or sunny july. This dish goes very well served with buttered crusty rolls and green beans.
Root Vegetable and Lentil Casserole (serves 2) 71p per portion
2 tbsp extra virgin olive oil
Knob of butter
1 white onion, chopped
1 garlic clove, crushed
2 carrots, peeled and thickly sliced
1 large parsnip, peeled an diced into chunks
500ml vegetable stock
80g dried green lentils
2 tbsp fresh parsley, chopped
½ tsp white pepper
½ tsp celery salt
½ tsp garam masala
1. Sweat the onion, garlic, carrot and parsnip in the olive oil and butter on a medium heat for 15 minutes (making sure the onion does not brown).
2. Preheat the oven to 200C. Add all other ingredients to the pan, and cook covered for 20 minutes or until the vegetables and lentils are soft, but still with some of the cooking liquid left.
3. Pour the mixture into the casserole dish, cover and place in the oven for 20 minutes. Remove from the oven and serve!