2 tbsp olive oil
2 onions, chopped
4 carrots, chopped
3 leeks, thinly sliced
450g/1lb button mushrooms
2 garlic cloves, crushed
225g/8oz/1⅓ cups red lentils
750ml/1¼ pints/3 cups hot vegetable stock
4 tomatoes, roughly chopped
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Heat the oil in a flameproof casserole over a low heat. Add the onions, carrots and leeks and cook, stirring occasionally, for 5 minutes. Add the mushrooms and garlic and cook gently for 2–3
3 Rinse and drain the lentils, then stir into the casserole with the hot stock and tomatoes. Season with salt and pepper and bring back to the boil.
4 Cover the casserole and cook in the oven for 45 minutes until the vegetables and lentils are cooked and tender. Stir in the parsley and serve.