Lentil And Vegetable Casserole
|Lentils||8 Ounce (250 Gram, Green Or Brown)|
|Water||2 Pint (1 Liter)|
|Mixed vegetables||2 Pound (Prepared 1 Kilogram)|
|Olive oil||1 (To Taste)|
Cover the lentils with cold water, bring slowly to the boil, skim then drain.
Add the water and prepared mixed vegetables.
(Choose mainly root vegetables like carrots, swedes, turnips, parsnips, potatoes.
Include sliced onion and garlic too, if you like; you can also put in some uncooked leftovers like tomato, red or green pepper, celery, fennel, etc.
It's best not to include Brassicas like cabbage or Brussels sprouts.
Cut the vegetables into neat slices or chunks, not too small or they will disintegrate during cooking.) Bring to the boil, cover and simmer gently, for at least 1 1/2 hours, by which time the lentils will be tender.
Add any seasonings and flavourings; olive oil and dried mint are my own particular favourites, and you can add garlic now if you didn't include it with the vegetables.
Simmer for another 10 minutes.
Serve piping hot, with lots of fresh bread.