Project Description

The weather has turned very wintery of late so here is a great warming vegetable bake to serve for dinner or supper.

1x400g tin butterbeans in unsalted water
150g red lentils, rinsed in a sieve
1 parsnip, 2 carrots and 1 medium sweet potato,1 red onion,  peeled and chopped into bite size pieces
2 leeks, washed and sliced into inch rounds
2 sticks celery, finely sliced
10 brussels sprouts, halved
1 smal bag of baby spinach
1 tsp each dried sage, thyme and rosemary
1/4 tsp chilli flakes
2 large cloves garlic, crushed
1 tsp salt
2 tsp vegetable bouillon
Topping
75g wholemeal breadcrumbs
2 tbsp sesame seeds
2 tbsp sunflower seeds
100g goats cheese grated
2 tbsp olive oil
2 tbsp tamari or shoyu sauce
Method – Mix altogether in a bowl and set aside.

Heat oven gas 6 or 200C

Put all the vegetables into a large pan, pour on 3 tbsp of olive oil and put the lid on and cook on a medium heat, creating lots of steam and stir often.
Add the herbs and garlic and chilli flakes and stir in and cook for a minute or two.
Add the red lentils, the butterbeans and the water from the tin, and top up with water to just cover the vegetable mixture.
Cook on a low heat for 25 minutes or until everything is soft and cooked.
Add the salt and bouillon and stir well then add the spinach and let it sit for five mnutes while the spinach wilts.
Spoon into a oiled large casserole dish, and sprinkle over the topping. Bake for 30 minutes or until nicely browned and bubbling.