Friday, April 29, 2016

Spicy Root & Lentil Casserole

Ingredients for 4 servings

1 onion, chopped
1 litre/1¾ pints vegetable stock
2 garlic clove, crushed
2 parsnip, thickly sliced
2 tbsp curry paste or powder
2 tbsp sunflower or vegetable oil
4 carrot, thickly sliced
100 g red lentils
700 g potatoes, peeled and cut into chunks
a small bunch of fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve


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 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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