Sundays when me and Sam both have the day off are some of the best times. Yesterday we had bagels for breakfast, Sam went out and bought the paper, we stuck our favourite records on while I painted and Sam read The Observer. Before embarking on my art marathon, I decided to make a nice big healthy tea, which I could pop in the oven and leave to cook. This dish is perfect for a Sunday tea, with the lovely smells of cooking casserole wafting out of the oven while you listen to Led Zeppelin and paint.
You will need: half a yellow pepper, 1 red pepper, half a cauliflower, olive oil, 100g chickpeas (soaked), 1 tin green lentils, 2 tin tomatoes, 2 large carrots, 1 onion, 4 cloves garlic, coriander, tumeric, cumin, cayenne pepper, 500ml vegetable stock.
Pop your oven onto 120 degrees. Half your garlic cloves, dice the onion and fry in a little olive oil until soft. Chop all your veggies into big chunks. Put your tin of tomatoes and 400ml stock into the casserole dish and season with 2 teaspoons of cumin (I love cumin!), 2 teaspoons coriander, 1 teaspoon tumeric, 1 teaspoon cayenne pepper. Add your lentils, chickpeas and vegetables to the casserole and stir everything together. Then just put your dish in the oven and leave to cook for about 2 hours. After two hours add another tin of tomatoes, 100ml stock and a bit more seasoning if you wish and give it a good stir. Pop back into the oven and cook for another two hours.Serve in big bowls with some nice crusty bread – bliss. Because it had been cooked for so long, the gorgeous spices will have infused and the vegetables are nice and soft without being mushy. This is such a nice dish, you could even serve it with roast potatoes as a main. It’s also vegan and so very healthy!
Enjoy, Love Mrs Gardom