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.
Ingredients
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)
Method
- 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.