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Slow cooker spiced root & lentil casserole

Slow cooker spiced root and lentil casserole served in a casserole dish

Slow cooker spiced root & lentil casserole

Name: Slow cooker spiced root & lentil casserole
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 3 carrots peeled and cut into 3cm slices; 500g (about 5 medium) parsnips peeled and cut into 3cm slices; 3 garlic cloves crushed; 2 tbsp mild curry powder; 1 tbsp smoked paprika; 150g red lentils rinsed; 600ml hot vegan vegetable stock; 2 bay leaves; lemon juice to serve

Anna Glover

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Serves 4

Easy

Prep: 20 mins

Cook: 5 hrs and 30 mins

A star rating of 4.1 out of 5.70 ratingsRate

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Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals

Freezable

Dairy-free

Egg-free

Healthy

Vegan

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

finely chopped
3 carrots

peeled and cut into 3cm slices
500g (about 5 medium) parsnips

peeled and cut into 3cm slices
3 garlic cloves

crushed
2 tbsp mild curry powder
1 tbsp smoked paprika
150g red lentils

rinsed
600ml hot vegan vegetable stock
2 bay leaves
lemon juice

to serve

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Nutrition: Per serving

kcal333
fat9g

low
saturates1g
carbs44g
sugars13g
fibre15g
protein13g
salt0.5g

Method

step 1

Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
step 2

Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

RECIPE TIPS

DOUBLING UP

This recipe is ideal for a 3.5-litre slow cooker. If yours is larger, double the amounts and freeze the leftovers. You can also cook on the hob, covered, for 1 hr until the veg is tender.

Recipe from Good Food magazine, January 2020

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A star rating of 4.1 out of 5.70 ratings

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