Ingredients:
1 medium rutabagas ( swede)
3 large carrots
2 parsnips
1 medium potatoes
2 -3 pints of chopped and skinned plum tomatoes
2 tablespoons red lentils
2 tablespoons virgin olive oil
3 cloves garlic
oregano
mixed herbs
4 ounces plain flour
1 ounce hard vegetable fat
Directions:
Prepare the vegetables- peel and chop into 1 inch chunks.
Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
Simmer gently for 5 minutes then add the chopped vegetables.
Simmer for 15 minutes.
Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F) for one hour.
Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
Mix to a stiff paste with some water and shape into balls.
Place on top of the casserole for 20 minutes or until browned.
Servings: 6
Time preparation: 10 min.
Time total: 110 min.