Spicy Root & Lentil Casserole
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons sunflower oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 1⁄4 lbs potatoes, peeled and cut into chunks
- 4 carrots, thickly sliced
- 2 parsnips, thickly sliced
- 14 ounces chopped tomatoes
- 2 tablespoons medium curry paste or 2 tablespoons curry powder
- 4 cups vegetable stock
- 4 ounces red lentils
- 2 tablespoons fresh cilantro, roughly chopped
- 4 tablespoons low-fat plain yogurt, to serve
directions
- 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.
- 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.
- Stir in most of the cilantro, season and heat for a minute or so.
- Top with yogurt and the rest of the cilantro. Serve with naan bread.
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Reviews
-
The advantages of this casserole are that it is hearty, healthy, and yields a lot. However, we really didn't care for it that much. I made on the stovetop in the Dutch oven. We found it took about 3 times the amount of time to get it to the right consistency. Perhaps I should have initially turned the heat up higher, but I didn't want to scorch it. I used hot curry powder, which wasn't too hot in the overall dish. The recipe didn't state when to put the tomatoes in, so we put it in at the stage we added the lentils and other ingredients.
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)