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Add olive oil to a large pot and saute onion and garlic until soft.
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Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs and spices. Simmer covered for 20min. or until the vegetables are tender and the lentils are cooked.
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Preheat oven to 300F.
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Grease casserole with a bit of oil if needed.
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Mix kidney beans into the large pot with the carrot mixture.
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Using a slotted spoon transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables.
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Bake for 30-40 min. until a slight skin forms and the casserole is bubbling.
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Meanwhile, peel and chop potatoes and cook in boiling water until tender.
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Mash with the milk and butter and season with salt and pepper.
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Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables.
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Increase oven to 350F and return casserole to oven and bake for an additional 20-30 min. until potatoes begin to crisp.
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Add grated parmesan and broil until slightly browned.
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Cool slightly and serve with warm crusty bread.