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Lentil & root vegie casserole

Method

  • Lightly spray a large heavy-bottomed pot with oil and gently saute the onion and garlic until softish. Add the curry paste, parsnips, sweet potato, chats, carrots and turnips. Mix well and gently cook until well coated with the curry paste.
  • Then add 3 cups stock to the pot with the tomatoes, lentils and seasonings. Mix well and rapidly simmer for 15-20 mins until the lentils are tender, stirring now and again, and adding more stock if needed.
  • Mix in the coriander and serve with a dollop of yoghurt on top.

Ingredients

  • olive oil spray
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2 heaped tbsp mild curry paste
  • 2 parsnips, cut into chunks
  • 1 sweet potato, cut into chunks
  • 12 chats (baby potatoes), quartered
  • 2 medium carrots, sliced on the diagonal
  • 12-15 baby turnips, scrubbed well & halved
  • 3-4 cups vegetable stock
  • 2 cans diced tomatoes, drained a little
  • 150 gm red lentils
  • freshly ground salt & pepper
  • 2-3 tbsp freshly chopped coriander
  • low-fat plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm