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Vegetable cassoulet




Source of Recipe


ivillage


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List of Ingredients




1 can cannellini beans, drained
1 celery stalk, chopped
3 large carrots, chopped
2 tsp dried herbs, such as rosemary, thyme, sage
1 bay leaf
1 tbsp oil
2 medium onions, chopped
4 garlic cloves, crushed
1 fennel bulb, chopped
1 medium aubergine, sliced
150g mushrooms, chopped
6 tomatoes, chopped
3 tbsp tomato puree
1 glass white wine
� pint vegetable stock
125g red lentils
5 tbsp chopped parsley
175g Parmesan cheese
175g breadcrumbs


Recipe



Brown the onions, garlic and fennel in oil, add the mushrooms, aubergines, tomatoes, tomato puree, mixed herbs, white wine and vegetable stock, and cook for about 10 minutes. Add the lentils and cannellini beans and simmer for about 10 minutes. Transfer the whole lot into a casserole dish, sprinkle with the breadcrumbs and Parmesan cheese and bake for about 30-40 minutes on a moderate heat.