<b>Lentil & Root Veg Casserole with Herb Dumplings.</b> <b> Ingredients </b> Fry light 2 Medium Onions, finely chopped. 2 tsp Coriander. 2 tsp Ground Cumin. 700g Mixed Root Veg ( I.e. Swede , Celeriac, Parsnips, Potatoes , Turnips and Carrots ) peeled and diced. 2 Celery sticks, chopped. 175g Dried Red Lentils , rinsed and drained. 2 Garllic Cloves , crushed. 400g Chopped Tomatoes. 700ml Vegetable Stock, 137g pack Dumplings 2-3 tbsp finely chopped fresh parsley. <b> Recipe </b> 1. Spray a non-stick casserole dish with low calorie cooking spray and place over a medium heat. Stir-fry onions until tender, then stir in the ground coriander and cumin, allowing a few minute to infuse before adding root veg and celery. 2. Stir-fry for 5 minutes, without browning, then stir in the lentils and garlic and cook for a few minutes. Add the tomatoes and stock, cover and simmer gently for 20 minutes, or until the vegetables and the lentils are tender. 3. Meanwhile, combine the dumpling mix with 5 tbsp water and chopped parsley ; then shape into 8 equal balls. Remove the lid and place the dumplings on top of the veg mixture , and cook for 20 minutes, uncovered. 4. Divide casserole into four servings ( 2 dumplings per person ) and serve . This is 6 syns on slimming world, or free if you choose not to have dumplings .