Root Vegetable Cobbler

• 1 medium rutabaga (swede)
• 3 large carrots
• 2 parsnips
• 1 medium potato
• 2 -3 pints of chopped and skinned plum tomatoes
• 2 tablespoons red lentils
• 2 tablespoons virgin olive oil
• 3 cloves garlic
• oregano
• mixed herbs
• 4 ounces plain flour
• 1 ounce hard vegetable fat

1. Prepare the vegetables- peel and chop into 1 inch chunks.
2. Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
3. Simmer gently for 5 minutes then add the chopped vegetables.
4. Simmer for 15 minutes.
5. Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F) for one hour.
6. Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
7. Mix to a stiff paste with some water and shape into balls.
8. Place on top of the casserole for 20 minutes or until browned.

carrots, parsnips, potato, tomatoes, red lentils, virgin olive oil, garlic, oregano, mixed herbs, flour, vegetable fat

Taken from www.food.com/recipe/root-vegetable-cobbler-52567 (may not work)