Main Meal or Side Dish
This vegan/vegetarian dish is a snip to make and delicious to eat. It would be especially good, I think, on a cold winter’s day. But it’s also incredibly versatile. For example, meat eaters could also add spicy sausage, chicken or even pork for a wonderful stew. You can also serve it as a side dish and accompaniment to any roast. I know that’s not the idea with vegan dishes, but I’m not on a crusade here. Eat what you want, in my view, but make it healthy and nutritious. This meal is both.
via vegan-food.net on 26/03/10
Daily Random Recipe
INGREDIENTS:- 1 T oil
- 2 cups chopped leeks (white part only)
- 2 cups raw sweet potatotes, cubed
- 2 tomatoes, peeled & chopped
- 1 T herbes de provence
- 1/2 cup dry white wine
- 2 T tomato paste
- 2 t cinnamon
- 1 1/2 cups lentils
- 3 cups vegetable broth
- Salt, pepper, cayenne pepper
METHOD:
Preheat oven to 400F/205C. In a large heavy oven proof casserole, heat the oil. Saute the leeks, sweet potatotes, tomatoes and herbs for 5 minutes.
Stir in wine, tomato paste, cinnamon, lentils, seasoning and broth. Cover & bake 90 minutes.
Yield: 4 servings.
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