INGREDIENTS
1 tbsp
olive oil
3
carrots, peeled and sliced
2
parsnips, peeled and sliced
1
onion, finely chopped
1 clove
garlic, minced
1/2 cup
red lentils, rinsed
1 can
kidney beans, drained and rinsed
2 tsp
cumin
1 tsp
ginger
1 tsp
finely chopped corriander
1
bay leaf
Salt and pepper
600 milliliters
vegetable stock
2
medium yukon gold potatoes
2 tbsp
milk
1 tbsp
butter
Parmesan cheese, grated