Lentil and Vegetable Cobbler

A delicious casserole with a scone topping

4
15
35
Equipment: 
  • Large saucepan
  • Measuring spoons
  • Garlic crusher
  • Sharp knife
  • Chopping board
  • Measuring jug
  • Wooden spoon
  • Flour Sift
  • Bowl
  • Rolling pin
Ingredients: 
  • 2 teaspoons oil
  • 1 garlic clove, crushed
  • 1 onion, chopped
  • 1 parsnip, diced
  • 2 carrots, sliced
  • 8 button mushrooms, sliced
  • 1 handful cauliflower florets
  • 400gram tin chopped tomatoes
  • 75grams red lentils
  • 2 tablespoons cornflour
  • 450millilitres vegetable stock
  • 1 tablespoon chopped fresh parsley
  • Ground black pepper

For the topping

  • 150grams self-raising flour
  • 45grams low fat spread
  • 1 egg
Simple steps: 
  1. Preheat the oven to 180C/Gas Mark 4.
  2. Heat the oil in a large saucepan and cook the garlic and onion for 3 minutes.
  3. Add the celery, parsnip, carrots and cauliflower and stir-fry for 3 minutes more. Add the mushrooms, tomatoes and lentils.
  4. Mix the cornflour with 3 tablespoons of water and add to the saucepan with the stock and parsley.Bring to the boil to thicken.Add the pepper, transfer to a casserole dish, then cover and bake for 20 minutes.
  5. To make the scones – sift flour into a bowl.Rub in the low fat spread with your fingertips. Beat the egg and milk together and add just enough to the dry mixture to make a soft dough.Knead lightly and roll out on a lightly floured surface to about 2 cm.
  6. Remove casserole dish from the oven and increase the temperature to 200°C/Gas mark 6.  Arrange the scones on the top and brush with remaining egg and milk.   Bake without the lid for a further 12 minutes, until the scones are golden.

 

Add some mixed herbs to your scone mixture or grate a little cheese on the top

Calories: 
387
Protein: 
14g
Fat: 
10.1g
Saturated fat: 
2.2g
Carbohydrates: 
61.4g
Sugars: 
9.1g
Salt: 
181mg
Dietary fibre: 
12.3g
Allergen information: 
Celery
Egg
Gluten
Milk
Wheat
Whole wheat