Just got another lot of vegetables from my own personal vegetable man, which included the very last of his tomatoes and raspberries, which I may add I promptly froze, so as to utilise at a further date.

What’s in a stew/casserole??

When you think of a casserole or stew, do you think of chunks of meat in a rich gravy, meat and fish seem to dominate at all meal times, I think we need a little shake up and start to use vegetables a whole lot more. You may think I am a vegetarian by the recipes I have spoken about on this Blog, as all I seem to talk about are veggies, I want to encourage anyone out there who is not very sure of how or why when it comes to vegetables and to use them in wholesome and creative ways, for example the beetroot brownies, I hope that encouraged many of you to go out and try something that little bit different. As vegetables have no saturated fat this can in turn lead to a healthier diet for many, and lets face it in today’s society that is something everyone is striving for, being fitter and slimmer. It’s not just vegetables that I am talking about, throw in some legumes, I see puzzled faces reading this, what are legumes, to you and I legumes are pulses, you know lentils, split peas, all the things you probably make your lovely home made soups with, and adding these to the  anyone to use as much produce as possible that is in season, it is cheaper and tastes a whole lot better, even the celebrity chefs are getting on board, take Hugh for example (Hugh Fearnley Whittingstall) on his television programme, River Cottage, he embarks on leaving out his meat eating days behind him and sets out on a vegetarian adventure, for the whole summer, it will be interesting to see if he accomplishes it.

 I would love for you to try this  Root Vegetable and Lentil Casserole, this heart warming dish, with chunks of carrots, parsnips and potatoes flavoured with curry and thickened with red lentils,  hashearty flavours from the vegetables and then a warm sensation from the curry and that aromatic flavour of the fresh coriander and garlic , perfect for the dark chilly winter nights ahead, served with slab of wholemeal bread, drizzled with plain yoghurt to cut through the soft spiciness’, and washed down with a glass of red wine( or a cup of tea if you prefer).  So go ahead try this out and find out how joyful cooking with vegetables can be, I think you will be surprised at just how versatile this commodity is and you may even utilise much more in the future.   Enjoy!!!

Root Vegetable and Lentil Casserole serves 4

2 tablesp Sunflower or vegetable oil

1, onion, chopped

2, garlic cloves, crushed    

700g, potatoes, peeled and cut into chunks,

4, carrots, thickly sliced

2, parsnips, thickly sliced

2 tbsp, Curry paste,                      

1 litre/Vegetable stock,               

100g, Red lentils,                         

Small bunch, Fresh coriander, roughly chopped,

What Next.

Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally.

Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden, add lentils and cook for a further couple of minutes.

Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.

Stir in most of the coriander, season and heat for a minute.

Top with the rest of the coriander.