Savoury vegetable crumble

For the filling

  • 2 tbsp vegetable oil
  • 2 garlic cloves – peeled and crushed
  • 2 onions – peeled and chopped
  • 2 carrots – peeled and diced
  • 2 celery sticks – sliced
  • 1 courgette – diced
  • 600ml vegetable stock
  • 225g red lentils
  • 1 tbsp yeast extract
  • 1 tbsp fresh parsley, chopped (or 1½ tbsp if dried)
  • Salt and black pepper to taste

For the crumble

  • 75g breadcrumbs
  • 50g plain flour
  • 2 tbsp sunflower seeds
  • 2 tbsp chopped nuts
  • 75g vegetable margarine

Method

  1. Heat the oil in a large heavy saucepan. Gently fry the onion, garlic and remaining vegetables for 2 minutes.
  2. Stir in the lentils, vegetable stock and yeast extract. (If using dried herbs, they need to be added at this stage).
  3. Simmer the ingredients for 40-45 minutes, stirring occasionally, until most of the liquid has been absorbed, and the lentils are cooked.
  4. Add the fresh herbs, if using, and season with salt and pepper to taste.
  5. Pre-heat the oven to 200C/400F/Gas mark 6.
  6. Place the vegetable mixture into a greased oven-proof dish.
  7. Melt the margarine in a separate saucepan or in a bowl in the microwave.
  8. Stir in the remaining crumble ingredients and mix well.
  9. Sprinkle the crumble over the vegetable mixture and bake for 20-25 minutes.