Warming Lentil Casserole
This spicy casserole is really filling and warms you up on a cold winters day. Full of lots of winter root vegetables, it’s good for you too. It’s easy enough to get the kids cooking it too.
Method
- Heat the oil in a large pan and cook the onion, chili and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally
- Add 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
- Top with yogurt and the rest of the coriander
- Serve with naan bread.
Ingredients
- 1 tablespoon sunflower or vegetable oil
- 1 onion, chopped
- 1 chili, finely chopped
- 2 garlic cloves, crushed
- 700g potatoes, peeled and cut into chunks
- 4 carrots, thickly sliced
- 2 parsnips, thickly sliced
- 2 tablespoon curry paste or powder
- 1 litre/1¾ pints vegetable stock
- 150g red lentils
- Small bunch of fresh coriander , roughly chopped
- low-fat yogurt and Naan bread, to serve