HARVEST VEGETABLE AND LENTIL CASSEROLE Take advantage of root vegetables in season to produce a hearty dish that's not only full of natural goodness but delicious, too. 1 tablespoon sunflower oil 2 leeks, sliced 1 garlic clove, crushed 4 celery ribs, chopped 2 carrots, sliced 2 parsnips, diced 1 sweet potato, diced 8 ounces rutabaga, diced 6 ounces whole brown or green lentils 1 pound tomatoes, peeled, seeded and chopped 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh marjoram 3 3/4 cups vegetable stock 1 tablespoon cornstarch Salt and freshly ground black pepper Sprigs of fresh thyme, to garnish

Preheat the oven to 350°F. Heat the oil in a flameproof casserole over moderate heat. Add the leeks, garlic and celery and cook gently for 3 minutes.

Add the carrots, parsnips, sweet potato, rutabaga, lentils, tomatoes, herbs, stock and seasoning. Stir well. Bring to a boil, stirring occasionally.

Cover and bake for about 50 minutes, until the vegetables and the lentils are cooked and tender. While it is cooking, remove the casserole from the oven and stir the vegetable mixture once or twice so that it is evenly cooked.

Remove the casserole from the oven. Blend the cornstarch with 3 tablespoons cold water in a bowl. Stir into the casserole and heat, stirring constantly, until the mixture comes to a boil and thickens. Simmer gently for 2 minutes.

Spoon the vegetable mixture into bowls and serve garnished with thyme sprigs.

Serves 6.

[Best-Ever Vegetarian, Linda Fraser]