Thursday, 18 February 2016

Carrot, Parsnip and Lentil Casserole

This used up some of the parsnips from my veg bag. It was a lovely comforting dish, warming on a cold night.

Carrot, Parsnip and Lentil Casserole (from Noshing with the Nolands)
(Serves 4)

1 tbsp oil
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 onion, finely chopped
1 clove garlic, minced
½ cup red lentils, rinsed
1 can kidney beans, drained and rinsed
2 tsp cumin
1 tsp ginger
1 tsp finely chopped coriander
1 bay leaf
salt and pepper
600ml vegetable stock
2 medium potatoes
2 tbsp milk
1 tbsp butter

Preheat the oven to 200C.

Add the oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs and spices. Simmer covered for 20min. or until the vegetables are tender and the lentils are cooked.

Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper.

Spray a ovenproof dish with cooking spray. Mix the kidney beans into the large pot with the carrot mixture and transfer to the ovenproof dish.

Spoon the mashed potato onto the vegetables. Put into the oven and bake for 30 mins until the mash is crisp on top.

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