Root Vegetable and Lentil Casserole - by Shan

Ingredients
1 medium Onion, thinly sliced
2 Celery Sticks, trimmed and sliced
852ml/ 1½ pints Vegetable Stock
227g/8oz baby Carrots, peeled and sliced
227g/8oz Potatoes, peeled and diced
227g/8oz Parsnips, peeled and diced
227g/8oz Swede, peeled and diced
1 large Leek, trimmed, halved lengthwise, then sliced thickly
1 teaspoon Paprika
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1 teaspoon Mustard Seeds,crushed
Salt and freshly ground Black Pepper
113g/4oz Red Lentils
2 tbs freshly chopped Coriander
Method
Place the celery and onion in a large saucepan with 142ml/ 1/4 pint stock.
Bring to the boil, cover and simmer for 5 minutes.
Stir the vegetables into the saucepan along with the remaining stock, spices, plenty of seasoning and the lentils.
Bring to the boil, then transfer to the slow cooker and cook on high for 1½ hours.
Serve the casserole sprinkled with chopped coriander.