Winter Vegetables with Lentils

Yesterday, I decided to cook the self-promised vegetarian dish and found a recipe in a book from the 90s. I had to adapt the recipe somewhat since it called for frozen baby onions. I have never seen a frozen baby onion and can't imagine wanting to buy them. I did some research on line and they do sound to be somewhat rare these days. The recipe also stated that the dish was unsuitable for freezing, so I more or less halved the quantities given. I don't understand why the dish is deemed to be unsuitable, I can't think of any valid reason. If anyone out there can come up with a reason please let me know. Unusually, another ingredient I did not have in my store cupboard was mustard powder. I could have ground mustard seeds but decided to substitute ready made English mustard instead. The recipe was also frustrating in that it referred to thinly sliced carrots, thickly sliced leeks and diced parsnips, which are not very clear descriptions.

We both enjoyed the final dish but it would have been better served with brown rice or rotis. It was interesting to get the warmth from mustard instead of chilli.

Here is my version to serve 2

N.B. All weights are approximate, the original recipe was in ounces

2 tbsps olive oil
1/2 tsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp ready made English mustard
2.5cm piece of fresh root ginger peeled and finely chopped or grated
( The easiest way to peel ginger is with a teaspoon - honest)
1 garlic clove skinned and finely chopped, crush or grated
110g of round shallots, peeled and quartered
110g carrots, peeled and sliced about 1mm thick
110g trimmed leeks cleaned and sliced into 1cm rings
110g button or chestnut mushrooms quartered
150g parsnips peeled and diced into approx 5mm cubes
90g split red lentils washed and drained
450ml of vegetable stock made with a stock cube
Handful of chopped fresh coriander (cilantro). (I think parsley could be substituted)
salt and pepper to taste

Heat the oil in a large pan and sweat the shallots, carrots, leeks and parsnips on a low heat for about 5 minutes. Add the cumin and coriander powder and stir for about 1 minute. Then add the mushrooms, the lentils, mustard and stock. Bring to the boil then cover and simmer for about 15minutes or until the lentils are just tender. Reserve some of the chopped coriander for garnish and stir in the remainder just before serving. Adjust the seasoning and serve.

The sauce looked a little runny which accounts for the 70s presentation but it was fine.