SPICy ROOT and LENTIL casserole
Serves 4
1 onion, chopped
2 garlic cloves, crushed
700g/1lb 9oz potatoes, cut into chunks
4 carrots, thickly sliced
2 parsnips, thickly sliced
2 tbsp curry paste or powder
1 litre/ 1&3/4 pints vegetable stock
100g/4oz red lentils
small bunch fresh coriander,
roughly chopped
1 Heat 2 TBSP of the stock in a large pan and cook the onion and garlic
over a medium heat for 3-4 minutes until softened. Tip in the potatoes,
carrots and parsnips. Turn
up the heat and cook for 6-7 minutes, stirring, until the vegetables are
golden. You may need to add some extra water if the vegetables begin to
stick.
2 Stir in the curry paste or powder and the rest of the stock, then bring
to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20
minutes until thickened.
3 Season the casserole, then stir in most of the coriander. Heat through
for another minute. Serve sprinkled with coriander, and on a bed of brown
rice.
Adapted from Good Food Magazine
Love Shell.