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Christian Vegetarian Association Presents:
Take Heart!
Spicy Lentil Casserole


1 onion, chopped
2 garlic cloves, crushed
1lb 9oz (700g) potatoes, cut into chunks
4 carrots thickly sliced
2 parsnips, thickly sliced
4oz (100g) red lentils
1.75 pint (1 litre) vegetable stock
Small bunch of fresh coriander, roughly chopped (optional)

- Heat 2 tbsps oil in a large pan and cook the onion and garlic for 3-4
minutes until softened.
- Add the potatoes, carrots and parsnips and cook
over a high heat for 6-7 minutes, stirring until the vegetables are golden.
- Stir in 2 tbsps curry powder and the stock and bring to the boil.
- Add the lentils, cover and simmer for 15-20 minutes until the vegetables are tender and the lentils are cooked. Add fresh coriander, or 1 tbsp ground
Serves 3-4

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