Heat the oil in a large pan and gently cook the onion, garlic, carrot and parsnip for about 15 minutes.
Add the stock, lentils, pepper, celery salt and garam masala cover and cook for 20 minutes, or until the vegetables and lentils are soft, and there is still some of the cooking liquid left. Heat the oven to 180C (160C fan oven) Gas 4.
Pour the mixture into an ovenproof dish, cover and cook for 20 minutes. Remove from the oven, season to taste and sprinkle with parsley.
This casserole is delicious served with steamed green beans, and buttered crusty white rolls, to mop up all the juices!
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