Spicy Root Vegetable & Lentil Casserole

Submitted by Sarah_Jayne

"I am collecting recipes for my New Year venture back into a largely vegetarian diet. This looks like something my husband and myself will enjoy so I am sticking it here for safe keeping. I found it in the 2008 copy of the yearly 'Vegetarian Christmas' special put out by BBC Good Food Magazine. You can pick the heat of curry paste or powder that will suit your family."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons sunflower oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 1⁄2 lbs potatoes, cut into chunks
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 tablespoons curry paste or 2 tablespoons curry powder
• 1 3⁄4 pints vegetable stock
• 4 ounces red lentils
• 3⁄4 cup fresh cilantro, roughly chopped

directions

1. Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened.
2. Tip in the potatoes, carrots and parsnips.
3. Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden.
4. Stir in the curry paste or powder and stock, then bring to a boil.
5. Reduce the heat and add the lentils.
6. Cover with a lid and simmer for 15 to 20 minutes until thickened.
7. Season the casserole , then stir in most of the cilantro.
8. Heat through for another minute.
9. Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander.

Reviews

[adina.abercrombie325]

This is a very flavorful dish and great for the fall and winter. I cooked it exactly as the recipe describes including ingredients. Cilantro does make a big difference. The only thing I will add next time is more curry seasoning. If you do not like spicy dishes, use the recommended amount. My husband and I need a little more spice so next time, I will be generous with the curry. Rice was also a good compliment to the dish.

 

[Cilantro in Canada]

Wow. What flavour in this dish. We loved it. My 17 year old son had no problem finishing off any leftovers. I sauteed my onion in water and used extra parsnips. I measured out the lentils and 4 oz is about a half cup. I also added 1 Knorr beef cube and water in place of the vegetable stock. This is easy to make too. Thanks for the recipe.

 

[chefdownunda]

This is good, in a very healthy and hearty way. I found that the flavor could use a bit more of a kick, so I added a ton extra curry powder. If I had more cilantro on hand that would have been good too.

 

[Prose]

This is exactly the type of recipe I love: nutritious, easy, and hearty. It was perfect for a cold winter evening. I made it as directed but used one sweet potato and one russet potato for the potatoes and green lentils instead of red. The cilantro was a really nice touch. Made for Veg*an Swap, February 2010

 

[SuperSpike]

Very tasty. I did have to make some subs, because at the time I cooked this, the parsnips were not in the ingredient list. In place of the parsnips, I added 1 rib of celery diced and a small yam cut into chunks. I also am not a fan of cilantro so I used some parsley and minced scallion in its place. This was a delicious and hearty meal- you can change up the flavor easily by using different kinds of curry powders/pastes (I is 2tsp hot red curry powder and 1 tsp mild yellow curry powder). The consistency is more like a lentil or split pea stew, so if you want it thicker, simmer uncovered or add an extra tablespoon or two of lentils. I made a half batch (serves 2) and the portion sizes are very hearty- it halves very nicely.