1 medium-sized swede
3 large carrots
2 parsnips
1 medium potato
2-3 pints of chopped (and skinned) plum tomatoes
2 tablespoons of red lentils
2 tablespoons of virgin olive oil
3 cloves of garlic
oregano and mixed herbs
4 oz plain flour
1 oz hard vegetable fat
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 (100 degrees) 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 20minutes or until browned.
Serve with freshly made vegan bread.