Best 4 Spicy Root Vegetable Lentil Casserole Recipes

Are you looking for a flavorful and comforting dish that will warm you up on a cold day? Look no further than the spicy root vegetable lentil casserole! This hearty and delicious casserole is packed with colorful root vegetables, lentils, and a variety of spices that come together to create a truly unforgettable meal. With its vibrant colors and tantalizing aromas, this casserole is sure to be a hit with the whole family.

Let's cook with our recipes!

SPICY ROOT & LENTIL CASSEROLE

Spicy root & lentil casserole image

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable

Time 45m

Number Of Ingredients 11

Ingredients

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g potatoes, peeled and cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve

Steps:

Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium

SPICY ROOT VEGETABLE & LENTIL CASSEROLE

Spicy Root Vegetable & Lentil Casserole image

I am collecting recipes for my New Year venture back into a largely vegetarian diet. This looks like something my husband and myself will enjoy so I am sticking it here for safe keeping. I found it in the 2008 copy of the yearly 'Vegetarian Christmas' special put out by BBC Good Food Magazine. You can pick the heat of curry paste or powder that will suit your family.

Provided by Sarah_Jayne

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons sunflower oil
1 onion, chopped
2 garlic cloves, crushed
1 1/2 lbs potatoes, cut into chunks
4 carrots, thickly sliced
2 parsnips, thickly sliced
2 tablespoons curry paste or 2 tablespoons curry powder
1 3/4 pints vegetable stock
4 ounces red lentils
3/4 cup fresh cilantro, roughly chopped

Steps:

Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened.
Tip in the potatoes, carrots and parsnips.
Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden.
Stir in the curry paste or powder and stock, then bring to a boil.
Reduce the heat and add the lentils.
Cover with a lid and simmer for 15 to 20 minutes until thickened.
Season the casserole , then stir in most of the cilantro.
Heat through for another minute.
Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander.

LENTIL CASSEROLE

Lentil Casserole image

Easy and healthy casserole!

Provided by Shane

Categories Main Dish Recipes Casserole Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package dry lentils
2 cups water
1 (29 ounce) can crushed tomatoes
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 teaspoons dried parsley
2 cloves garlic, minced
1 cup shredded reduced-fat Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE

Slow cooker spiced root & lentil casserole image

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

Provided by Anna Glover

Categories Dinner, Main course, Supper

Time 5h50m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 onion , finely chopped
3 carrots , peeled and cut into 3cm slices
500g (about 5 medium) parsnips , peeled and cut into 3cm slices
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

Steps:

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.
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.

Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

Tips:

Choose firm vegetables: Root vegetables like carrots, parsnips, and potatoes hold their shape well in casseroles. Avoid softer vegetables like zucchini or summer squash, which can become mushy.
Cut vegetables into uniform pieces: This will help them cook evenly. If your vegetables are different sizes, some may be undercooked while others are overcooked.
Roast the vegetables before adding them to the casserole: Roasting brings out the natural sweetness of vegetables and gives them a slightly caramelized flavor. Plus, it helps them hold their shape better in the casserole.
Use a variety of lentils: Lentils come in a variety of colors and sizes. Each type has a slightly different flavor and texture. Using a variety of lentils will give your casserole a more complex flavor and texture.
Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Add some spice: A little bit of spice can help to balance out the sweetness of the vegetables and lentils. Try adding a teaspoon of cumin, coriander, or chili powder to the casserole.
Top the casserole with cheese or breadcrumbs: A topping of cheese or breadcrumbs will add a nice finishing touch to the casserole. Cheese will melt and become golden brown, while breadcrumbs will add a crispy texture.

Conclusion:

Spicy Root Vegetable and Lentil Casserole is a hearty, flavorful, and comforting dish that is perfect for a cold night. It is also a great way to use up leftover vegetables and lentils. This casserole is easy to make and can be tailored to your own taste preferences. So, next time you are looking for a satisfying and healthy meal, give this recipe a try.