Lentil and Vegetable Cobbler


Now, to be completely honest I have never eaten lentils in my life. I alway assumed since i dont eat peas and eat few beans that lentils would fall into the same category of YERK! HOWEVER …. this was absolutely gorgeous. The dumplings added a lovely touch. The recipe stated it serves 4…. the recipe fed all of us (fit to pop) and there was still a healthy portion left (eaten next day for lunch).

Ingredients

2 tsp olive oil

1 garlic clove crushed

1 medium onion chopped

2 celery sticks sliced

1 medium-sized parsnip chopped

2 carrots sliced

2 handfuls cauliflowers

2 handfuls mushrooms (cup or button) sliced

1 can chopped tomatoes

75g dried red lentils

2 tbsp cornflour

450ml reduced salt vegetable or chicken stock

1 tbsp fresh parsley chopped

1 pinch ground black pepper

150g self-raising flour

45g low-fat spread

1 egg

30ml semi-skimmed milk

Method

1. Preheat the oven to 180°C, fan 160°C, gas mark 4.

2. Heat the olive oil in a large saucepan and cook the garlic and onion for 2-3 minutes. Add the celery,

parsnip, carrots and cauliflower and stir-fry for 2-3 minutes more. Remove from the heat and add the

mushrooms, tomatoes and lentils.

3. Mix the cornflour with 3-4 tbsp of water and add to the saucepan with the vegetable stock and parsley.

Return to the heat and bring to the boil to thicken the mixture. Season with pepper, transfer to a casserole

dish, then cover and bake for 20 minutes.

4. Meanwhile, sift the flour into a large bowl. Rub in the low-fat spread with your fingertips. Beat the egg

and milk together and add just enough to the dry mixture to make a soft dough. Knead lightly, then roll out

on a lightly floured surface to a thickness of 2 cm and cut into 4 cm rounds.

5. Remove the casserole from the oven and raise the temperature to 200°C, fan

180°C, gas mark 6. Arrange the scones around the edge of the dish and brush

with the remaining egg and milk. Return to the oven, without a lid, and cook for a

further 12-15 minutes, until the scone topping is risen and golden brown.

 

From the Change4life super meals book – healthier meal ideas for under £5

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