Main : Vegetable Casserole
Monday, January 5th, 2009100g/4oz whole lentils – cooked until tender
2 medium carrots – sliced
2 large onions – sliced
100g/4oz sweet corn (fresh/frozen)
Ground black pepper
15ml/1 tbsp mint – chopped
850ml/1½ pints hot vegetable stock
500g/1lb potatoes, sliced
2 medium leeks, sliced
100g/4oz mushrooms, sliced
30ml/2 tbsp parsley, chopped
Grated rind 1 orange
50g/2oz cheddar cheese, grated
Grease a 3½ pint casserole dish, arrange lentils and vegetables in layers, seasoning each layer with pepper and herbs, finishing with a layer of overlapping slices of potato.
Mix orange rind into hot vegetable stock, pour over the vegetables.
Cover casserole with foil, then with lid.
Place casserole dish on a baking tray, bake in the oven 180°C/350°F, for approx. 2 hours until vegetables are tender and it bubbles or browns.
This recipe will serve 4 people