Root Vegetable and Lentil Casserole


Root Vegetable and Lentil Casserole

Prep Time ~ 35 mins Cooking Time ~ 50 mins
Approx Cost ~ £9 Difficulty ~ Easy
Freeze ~ No Serves ~ 6

Tips ~A vegetable stock can be used in place of just water, to cook the vegetables and lentils to give them a richer flavour.


5ml / 1 tsp cumin seeds

15ml / 1 tbsp coriander seeds

5ml / 1 tsp mustard seeds

25g / 1oz fresh root ginger, peeled and finely chopped

3 onions, peeled and sliced

450g / 1lb carrots, peeled and sliced

350g / 12oz leeks, sliced thickly

350g / 12oz potatoes (or parsnips), peeled and cut into chunks

450g / 1lb button mushrooms, halved

45ml / 3 tbsp olive oil

2 garlic cloves, crushed

1.25ml / ¼ tsp turmeric

175g / 6oz split red lentils

50g / 2oz brown or green lentils

Salt and pepper

30ml / 2 tbsp chopped fresh coriander (optional)


  • Preheat oven to 180C, Gas Mark 4.
  • Crush the cumin, coriander and mustard seeds in a mortar and pestle.
  • Heat the oil in a large flameproof casserole. Add the onions, carrots, leeks and potatoes, and fry for 2 - 3 minutes, stirring.
  • Add the mushrooms, garlic, ginger, turmeric and crushed spices. Fry for 2 - 3 minutes.
  • Rinse the lentils in a sieve until cold running water, then drain. Stir the lentils into the casserole with 750ml / 1 ¼ pints boiling water. Season with salt and pepper and return to the boil.
  • Cover and cook in the oven for about 45 minutes or until the vegetables and lentils are tender. Stir in the coriander if using, adjust seasoning if using.