Harvest vegetable and lentil casserole recipe

Recipe for harvest vegetable and lentil casserole in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon sunflower oil
• 2 leeks, sliced
• 1 garlic clove, crushed
• 4 celery sticks, chopped
• 2 carrots, sliced
• 2 parsnips, diced
• 1 sweet potato, diced
• 8 ounces swede, diced
• 6 ounces whole brown or green lentils
• 1 pound tomatoes, skinned, seeded and chopped
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh marjoram
• 3 3/4 cups vegetable stock
• 1 tablespoon cornflour
• Salt and freshly ground black pepper
• Sprigs of fresh thyme, to garnish

How to make harvest vegetable and lentil casserole

• Preheat the oven to 350 degrees F.
• Heat the oil in a flameproof casserole over moderate heat.
• Add the leeks, garlic an celery and cook gently for 3 minutes.
• Add the carrots, parsnips, sweet potato, swede, lentils, tomatoes, herbs, stock and seasoning.
• Stir well.
• Bring to the boil, stirring occasionally.
• Cover and bake in the oven for about 50 minutes, until the vegetables and the lentils are cooked and tender.
• While it is cooking, remove the casserole from the oven and stir the vegetable mixture once or twice so that it is evenly cooked.
• Remove the casserole from the oven.
• Blend the cornflour with 3 tablespoons water in a bowl.
• Stir into the casserole and heat, stirring continuously, until the mixture comes to the boil and thickens.
• Simmer gently for 2 minutes.
• Spoon the vegetable mixture into bowls and serve garnished with thyme sprigs.
• Take advantage of root vegetables in season to produce a hearty dish that is not only full of natural goodness but delicious too.

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