Harvest Lentil and Vegetable Casserole

• 1 TB sunflower or olive oil
• 2 leeks, sliced (or 1 yellow onion)
• 1 garlic clove, crushed
• 4 celery ribs, chopped
• 2 carrots, sliced
• 2 parsnips, diced
• 1 sweet potato, diced
• 8 oz rutabaga, diced
• 6 oz whole brown or green lentils
• 1 lb. tomatoes, peeled, seeded and chopped (or 15 oz can diced tomato can)
• 1 TB thyme
• 1 TB marjoram
• 3 ¾ c. vegetable stock
• 1 TB cornstarch
• salt and pepper

1. Preheat the oven to 350°.  Heat the oil in a flameproof casserole dish over moderate heat.  Add the leeks/onions, garlic and celery and cook gently for 3 minutes.
2. Add the carrots, parsnips, sweet potato, rutabaga, lentils, tomatoes, herbs, stock and seasoning.  Stir well.  Bring to a boil, stirring occasionally.
3. Cover and bake for about 50 minutes, until the vegetables and lentils are cooked and tender.  While it is cooking, remove the casserole from the oven and stir the vegetable mixture once or twice so that it is evenly cooked.
4. Remove the casserole from the oven.  Blend the cornstarch with 3 TB cold water in a bowl.  Stir into the casserole and heat, stirring constantly, until the mixture comes to a boil and thickens.  Simmer gently for 2 minutes.
5. Spoon the vegetable mixture into bowls and serve garnished with thyme.

Serves 6

The specific vegetables mentioned here are less important than their spirit.  Use what you have!

I imagine that cooked, pureed squash could be used in place of the sweet potato.  Add the warm squash (cooked separately) to the casserole late in its cooking and mix well.
From November 8, 2009 Fox & Fawn Farm Newsletter