Vegetable And Lentil Stew - cooking recipe

Ingredients

1 tbsp olive oil
2 small leeks, trimmed, washed and sliced
2 None parsnips, chopped
2 None celery stalks, trimmed and chopped
2 None carrots, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
3 cups vegetable stock
1 can (15 oz) diced tomatoes
1 cup red lentils, rinsed and drained
1 None lime, juiced
None None Steamed rice, lime wedges, cilantro leaves, to serve

Preparation

Preheat the oven to 350\u00b0F.
Heat olive oil in large oven-proof skillet on high heat. Saute leek, parsnip, celery, carrot and garlic for 4-5 mins, until tender. Add spices and cook for 1 min, until fragrant. Stir in vegetable stock, tomatoes and red lentils. Bring to a boil.
Bake, covered, for 20 mins. Uncover and bake a further 10-15 mins, until lentils are tender. Stir in lime juice.
Serve with rice, lime wedges and cilantro.