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

Slow cooker spiced root & lentil casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 20 mins Cook: 5 hrs, 30 mins

Easy

Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Dairy-free
  • Egg-free
  • Vegan

Nutrition: Per serving

  • kcal333
  • fat9g
  • saturates1g
  • carbs44g
  • sugars13g
  • fibre15g
  • protein13g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrots, peeled and cut into 3cm slices
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

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

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 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

Method

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
babaganoush
20th Jan, 2020
5.05
Forgot to rate!!
babaganoush
20th Jan, 2020
5.05
Excellent suggestion by Dave below. I added peas and spinach, and a dash of some spicier madras paste, and this was a delicious winter warming meal. requested by my husband to go on the repeat list
Dave Nunn's picture
Dave Nunn
3rd Jan, 2020
4.05
Really enjoyed this but marking it down 1 star as it needed something a little less ‘mushy’ (personal preference). Maybe some frozen peas to heat through at the end. Did up the lentils to 175g and 18yo son suggested spinach for next time. Had rice too which went well with it It was fine doing it on the hob (only required 40 mins) but next time will be using the slow cooker.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?