Lentil and Root Vegetable Casserole
Recipe courtesy of Ailsa Courtyard Restaurant, NHS Ayrshire and Arran

Ingredients
5 ozs / 140 gms dried red lentils.
8 fl ozs./ 225 mls vegetable stock.
1 small chopped onion.
1 clove of crushed garlic.
1 small piece grated of root ginger.
3 large ripe tomatoes skinned and chopped.
2 tablespoons chopped coriander.
1 tablespoon sunflower seeds.
1 of each, carrot, (small ) turnip, parsnip, potato, roughly chopped.
1 tablespoon of olive oil.

Method
Heat the oil in a large pan and soften the onions and garlic over a medium heat, stirring occasionally.  Add the chopped vegetables and ginger, turn up the heat and cook for a few minutes, stirring, until the vegetables are golden.

Pour in the stock and then bring to the boil.  Reduce the heat, add the lentils and chopped tomatoes, cover and simmer for 15 – 20 minutes until the lentils and vegetables are tender and the sauce has thickened.

Stir in the chopped coriander and sunflower seeds and heat for a minute or two before serving.

Serve with a mixed leaf salad.

Top tip: you can always use different root vegetables or spice the dish up by adding chilli or curry powder or paste before you add the stock.

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