Gluten Free Vegetable & Quinoa Crust Bake

Parve, Vegan, Dairy Free, Naturally Gluten Free

Makes enough for 8-10 portions
Serve - you don't really need anything with this - it is a good one pot meal

200g (3½ oz) onion
250g (4oz) turnips
200g (3½ oz) sweet red peppers
200g (3½ oz) carrots
200g (3½ oz) celeriac or
6 sticks of celery
400g (7oz) zucchini (courgette)
400g tin (7oz) chopped tomatoes
200ml (3 ½ fl oz) red wine or stock
1 tbsp vegetable oil
½ tsp cinnamon
1 tsp cumin
1 lemon
100g (2oz) red split lentils
Seasoning

150g (5 ½ oz) quinoa
300ml (11 fl oz) boiling water
Outer part of the lemon
½ tsp salt

Zest the lemon and squeeze out the juice put this and the exterior of the lemon to one side.

Soak the quinoa in water for 5 minutes, drain. Place the quinoa in a pan add the boiling water, salt and the outside of lemon. Cook for about 20 minutes until all the water is absorbed. Remove the lemon.

Roughly chop all the vegetables. In a large sauté (frying) pan, sweat the onion in the oil for 2 minutes. Add the turnips, carrots, celeriac and fry over for five minutes. The spices should now be sprinkled over and stirred in, cook for a further minute to aromatise the spices. Pour in the tomatoes and the red wine or stock. Stir in the zucchini, lemon juice, zest and lentils. Reduce the heat and simmer this mixture together for about 8 minute.

Transfer the vegetables to a casserole dish. Spread the cooked quinoa over the top of the vegetables.

(At this point you can cool and refrigerate the dish to bake at a later date/time)

Place the dish in a pre-heated oven for 30 minutes at
350ºF 175ºC Gas Mark 4 Moderate oven