Name: Vegetable and lentil stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 small leeks, trimmed, washed, sliced; 2 parsnips, chopped; 2 stalks celery, trimmed, chopped; 2 carrots, chopped; 2 garlic cloves, crushed; 1 1/4 teaspoon ground cumin; 1 1/4 teaspoon ground coriander; 3 cup vegetable stock; 400 gram can diced tomatoes; 1 cup red lentils, rinsed, drained; 1 lime, juice; steamed rice, lime wedges, coriander, to serve

Vegetable and lentil stew

Serves 4

Prep

15M

Cook

45M

Total

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Ingredients

1 tablespoon olive oil

2 small leeks, trimmed, washed, sliced

2 parsnips, chopped

2 stalks celery, trimmed, chopped

2 carrots, chopped

2 garlic cloves, crushed

1 1/4 teaspoon ground cumin

1 1/4 teaspoon ground coriander

3 cup vegetable stock

400 gram can diced tomatoes

1 cup red lentils, rinsed, drained

1 lime, juice

steamed rice, lime wedges, coriander, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Heat olive oil in large, flame proof casserole dish on high. Sauté leek, parsnip, celery, carrot and garlic for 4-5 minutes, until tender. Add spices and cook for 1 minute, until fragrant.

3.Stir in vegetable stock, tomatoes and red lentils. Bring to boil.

4.Bake, covered, for 20 minutes. Uncover and bake a further 10-15 minutes, until lentils are tender. Stir in lime juice.

5.Serve with rice, lime wedges and coriander.

This is a superb casserole for vegetarians and so adaptable-other vegetables and beans of choice may he used.
Note

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Ingredients

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