Title: Spicy Root And Lentil Casserole
Categories: None
Yield: 4 servings

1 Onion; chopped
2 Garlic cloves; crushed
700 g Potatoes; cut into chunks
4 Carrots; thickly sliced
2 Parsnips; thickly sliced
2 tb Curry paste or powder
1 l Vegetable stock
10 g Red lentils
sm Bunch fresh coriander;
-roughly chopped

1 Heat 2 TBSP of the stock in a large pan and cook the onion and garlic
over a medium heat for 3-4 minutes until softened. Tip in the potatoes,
carrots and parsnips. Turn up the heat and cook for 6-7 minutes, stirring,
until the vegetables are golden. You may need to add some extra water if
the vegetables begin to stick.

2 Stir in the curry paste or powder and the rest of the stock, then bring
to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20
minutes until thickened.

3 Season the casserole, then stir in most of the coriander. Heat through
for another minute. Serve sprinkled with coriander, and on a bed of brown
rice.

Adapted from Good Food Magazine

Posted to fatfree digest by "andy&shell" on Apr 25,
1999, converted by MM_Buster v2.0l.