Spicy root & lentil casserole
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely comforting. The combination of warming spices with earthy root vegetables and protein packed red lentils creates something really satisfying that feels fancy but requires barely any fuss. Red lentils are brilliant because they're packed with fiber and plant based protein, so this casserole keeps you full and energized without breaking the bank. Everything goes into one pot, the flavors meld beautifully, and you end up with a nourishing meal that's perfect for cold evenings.
Ella x
Ingredients
- 2 tbspsunflower or vegetable oil
- 11 onion chopped
- 12 garlic clove crushed
- 700 gpotatoes peeled and cut into chunks
- 14 carrot thickly sliced
- 12 parsnip thickly sliced
- 2 tbspcurry paste or powder
- 1 litre/1¾ pints vegetable stock
- 100 gred lentils
- 1a small bunch of fresh coriander roughly chopped
- 1low-fat yogurt and naan bread(to serve)
Detail level
Instructions
- 1
Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- 2
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- 3
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
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