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).
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
30ml semi-skimmed milk
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.
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