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Veggie goodness
It's autumn, it's a bit chilly, all the more reason to create a big casserole of veggies & lentils to warm the cockles of you heart.
In an ovenproof dish add lots of chopped onions, carrots, leeks, swede, cabbage, cauliflower, potatoes (and anything else you have to hand). In a colander rinse a handful or two of red lentils, and then add to the pot. Make up some vegetable stock (I used a trusty veggie oxo cube), and pour into dish until all the veggies are covered. Add some herbs (parsley & rosemary work well here) and season. Put in the oven (about 180 degrees Celsius) for a couple of hours. During this time relax & put your feet up. When everything is soft and the lentils cooked, it is ready to serve! I served this with some veggie sausages (thank you Linda McCartney!). Vary the veg, herbs and pulses as desired. If you have lots of liquid left after serving, use this as a flavoursome soup base the following day. Enjoy!
In an ovenproof dish add lots of chopped onions, carrots, leeks, swede, cabbage, cauliflower, potatoes (and anything else you have to hand). In a colander rinse a handful or two of red lentils, and then add to the pot. Make up some vegetable stock (I used a trusty veggie oxo cube), and pour into dish until all the veggies are covered. Add some herbs (parsley & rosemary work well here) and season. Put in the oven (about 180 degrees Celsius) for a couple of hours. During this time relax & put your feet up. When everything is soft and the lentils cooked, it is ready to serve! I served this with some veggie sausages (thank you Linda McCartney!). Vary the veg, herbs and pulses as desired. If you have lots of liquid left after serving, use this as a flavoursome soup base the following day. Enjoy!
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