Description

This Spicy Root and Lentil Casserole combines hearty root vegetables like potatoes, carrots, and parsnips with protein-packed red lentils, all simmered in a flavorful curry sauce. Topped with a dollop of creamy yogurt and fresh coriander, this comforting, nutritious dish is perfect for any season. Packed with flavor, it’s a versatile and satisfying meal for family dinners, meal prep, or cozy nights in.

Ingredients

Ingredients:

2 tbsp vegetable oil
1 large onion, diced
2 garlic cloves, minced
3 medium potatoes, cut into 2 cm pieces
4 carrots, thickly sliced
2 parsnips, thickly sliced
1 (400g) can chopped tomatoes
2 tbsp curry powder
1/2 pint (300 ml) water
1 reduced-salt vegetable stock cube
1 cup (150g) red lentils
2 tbsp fresh coriander, chopped (optional)
4 heaped tbsp low-fat plain yogurt

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Instructions

Instructions:

Prep Ingredients: Peel and dice the onion and garlic. Peel and slice the carrots and parsnips. Cut the potatoes into 2 cm pieces.
Cook Onion and Garlic: In a large saucepan, heat the oil over medium heat. Cook the onion and garlic for 3-4 minutes until softened, stirring occasionally.
Add Root Vegetables: Add the potatoes, carrots, and parsnips to the pan. Cook for 5 minutes, stirring until the vegetables start to brown.
Add Stock and Spices: Dissolve the stock cube in boiling water, then add it to the pan along with the chopped tomatoes and curry powder. Bring to a boil, then reduce the heat to simmer.
Add Lentils and Simmer: Rinse the lentils in cold water, then add them to the pan. Cover and simmer for 15-20 minutes, until the lentils and vegetables are soft and the sauce thickens.
Finish and Serve: Stir in half of the chopped coriander. Serve hot with a spoonful of yogurt on top and garnish with the remaining coriander.

Notes

Spicy Kick: Add chili flakes or chopped fresh chili if you want a spicier version.
Vegan Option: Use coconut yogurt or skip the yogurt entirely for a plant-based alternative.
Freezing: This casserole freezes well. Store it in an airtight container for up to 3 months

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: : Indian-Inspired