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3/4 cup red lentils
3/4 cup brown lentils
1 tbsp oil
1 leek, sliced
1 clove garlic, crushed
1 tsp ground paprika
1 tsp ground oregano
3 celery sticks, sliced
3 zucchini, thickly sliced
1 green capsicum, cubed
1 small eggplant, cut into 2cm cubes
2 small (250g) potatoes, cut into 1cm
cubes
1 cup vegetable stock
425g canned tomatoes, chopped
2 tbsp tomato paste |
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Method :
Soak lentils in
cold water for 2 hours, then rinse and drain well. Preheat the oven to
moderate 180C. Heat oil in frying pan; add the leek and garlic and cook
for 3 minutes or until soft. Add the ground paprika and oregano and cook
for 2 minutes or until fragrant. Place in a 10-cup capacity casserole dish
along with the celery, zucchini, capsicum, eggplant, potatoes, vegetable
stock, canned tomatoes and tomato paste. Cover and cook casserole for 90
minutes, stirring occasionally. Season well with salt and pepper.
Serves 4
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