Vegetable And Lentil Stew

• 1 tbsp olive oil
• 2 small leeks, trimmed, washed and sliced
• 2 None parsnips, chopped
• 2 None celery stalks, trimmed and chopped
• 2 None carrots, chopped
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 cups vegetable stock
• 1 can (15 oz) diced tomatoes
• 1 cup red lentils, rinsed and drained
• 1 None lime, juiced
• None None Steamed rice, lime wedges, cilantro leaves, to serve

1. Preheat the oven to 350u0b0F.
2. Heat olive oil in large oven-proof skillet on high heat. Saute leek, parsnip, celery, carrot and garlic for 4-5 mins, until tender. Add spices and cook for 1 min, until fragrant. Stir in vegetable stock, tomatoes and red lentils. Bring to a boil.
3. Bake, covered, for 20 mins. Uncover and bake a further 10-15 mins, until lentils are tender. Stir in lime juice.
4. Serve with rice, lime wedges and cilantro.

olive oil, leeks, parsnips, celery stalks, carrots, garlic, ground cumin, ground coriander, vegetable stock, tomatoes, red lentils, lime, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/30804 (may not work)