Vegetable And Lentil Stew

• 1 tablespoon olive oil
• 2 leeks small, trimmed, washed and sliced
• 2 parsnips chopped
• 2 celery stalks trimmed and chopped
• 2 carrots chopped
• 2 cloves garlic crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups vegetable stock
• 15 ounces diced tomatoes
• 1 cup red lentils rinsed and drained
• 1 lime juiced
• cilantro leaves
• steamed rice
• lime wedges

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, celery, carrots, garlic, ground cumin, ground coriander, vegetable stock, tomatoes, red lentils, lime juiced, cilantro, rice, lime wedges

Taken from www.yummly.com/recipe/Vegetable-and-Lentil-Stew-1398893 (may not work)