In this last week the weather really has began to turn, and at this time of year I just love a casserole. The gentle spices in this recipie too really give it a nice warming feeling. It’s also a great excuse for me to get out my slow cooker. This is the third slow cooker I have owned, after having given away my previos two. I love the idea of a slow cooker, but I have just never really given them a shot. Every time I have tried one, I come home and the food is either stuck to the bottom, or it’s uncooked, does anyone else have this problem? I’m still working from home which gives me the opportunity to keep an eye on the food and intervene if it’s not looking right.

This recipe was straight forward enough but I suspect my slow cooker is a little too slow as this was on all day, at at high. It did get there eventually and was delicious when it did.

Spiced Root Vegetable and Lentil Casserole

A warming casserole that can be cooked in a low cooker or on the hob.
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main Course
Cuisine Scottish
Servings 3 people
Calories 290 kcal

Equipment

  • Slow Cooker (optional)

Ingredients
  

  • 5 medium Parsnips peeled and chopped
  • 3 medium Carrots peeled and chopped
  • 1 White Onion
  • 3 cloves Garlic
  • 150 g Red Lentils rinsed
  • 3 Bay Leaves
  • 2 tbsp Mild Curry Powder
  • 1 tbsp Smoked Paprila
  • 600 ml Vegetable Stock
  • 100 g Frozen Peas

Instructions
 

  • Turn the slow cooker onto high to pre-heat. Chop the onion, either water fry or use a tbsp of olive oil and fry the onion in a frying pan until it is transluscent.
  • Add the onions and parsnip and cook for around 10 minutes, until they are beginning to go a little golden around the edges.
  • Add the garlic, curry powder and smoked paprika and cook for another couple of minutes.
  • Transfer the mix to the slow cooker. Add in the rinsed lentils and bay leafs.
  • Pour in the stock and mix well. Cook for around 6 hours or until the vegetables are soft.
  • In the last 5 minutes add the frozen peas and serve with potatoes or bread (or have just with a portion of green leafy vegetables, it is very filling)
Keyword Vegan

One of the things I really love about this recipe is parsnips, often my only way of eating these is par boiled and roasted with maple syrup, but this is a nice use of an underrated root vegetable.

This can also be cooked on the hob for around an hour, so if you don’t have a slow cooker then not all is lost!

This is a whole foods plant based recipe, low calorie density, lots of vegetables and fibre, if you like casseroles then this one is for you.