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Love Food, the cookbook brand from Parragon Books, is dedicated to providing simple, delicious recipes for the home cook.
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Vegetable & lentil casserole
Why not try this for a Monday night feast? Lentils are a delicious way to get protein on a Meat-Free Monday.
Vegetable & lentil casserole, serves 4
1 onion, peeled but kept whole
225g/8oz Puy or green lentils
1 bay leaf
1.5 litres/2 1/4 pints vegetable stock
2 leeks, sliced
2 potatoes, diced
2 carrots, chopped
3 courgettes, sliced
1 celery stick, chopped
1 red pepper, deseeded and chopped
1 tbsp lemon juice
salt and pepper
1. Preheat the oven to 180C/350F/Gas Mark 4. Press the cloves into the onion.
2. Put the lentils into a large casserole, add the onion and bay leaf and pour in the stock. Cover and cook in the preheated over for 1 hour.
3. Remove the onion and discard the cloves. Slice the onion and return it to the casserole with the vegetables. Stir thoroughly and season to taste with salt and pepper. Cover and return to the oven for 1 hour.
4. Discard the bay leaf. Stir in the lemon juice and serve straight from the casserole.