Spiced lentil casserole with shallots & root vegetables

Name: Spiced lentil casserole with shallots & root vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp olive oil; 4 shallots, peeled and quartered; 1 bay leaf; 1 cinnamon stick; 2 clove/s garlic, chopped; 250 g red split lentils, washed; 2 tbsp paprika; 1 tbsp tomato purée; 200 ml dry white wine (see tip); 800 ml vegetable stock; 400 g mixed root vegetables, peeled and cubed – swede, parsnips, carrots and sweet potatoes; 100 g trimmed fine green beans, cut into 2.5cm pieces; 5 cm piece ginger, finely grated; Chilli flakes, to serve; Chunky sourdough or rice, to serve

Mallika Basu's recipe works well on its own for dinner or with chunky sourdough for mopping. Use vegetables of your choice – swede, parsnips, carrots and sweet potatoes all work brilliantly.

4.5 out of 5 stars(5) Rate this recipe

VegetarianHealthyHigh fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

4 tbsp olive oil
4 shallots, peeled and quartered
1 bay leaf
1 cinnamon stick
2 clove/s garlic, chopped
250g red split lentils, washed
2 tbsp paprika
1 tbsp tomato purée
200ml dry white wine (see tip)
800ml vegetable stock
400g mixed root vegetables, peeled and cubed – swede, parsnips, carrots and sweet potatoes
100g trimmed fine green beans, cut into 2.5cm pieces
5 cm piece ginger, finely grated
Chilli flakes, to serve
Chunky sourdough or rice, to serve

Method

Bring 3 tbsp oil to a medium-high heat in a large casserole. Add the shallots, bay leaf, cinnamon and garlic and sauté for a couple of minutes until they start taking colour. Stir through the red lentils, paprika and tomato purée and cook for a couple of minutes more to combine.
Pour in the wine and, as it starts bubbling, add the vegetable stock and root vegetables. Bring to a boil, simmer over a medium heat for 5 minutes, then drop in the green beans and ginger. Cover and cook for 10 minutes more.
The lentils should be tender but retain their shape. Add a dash of hot water to loosen the lentils if liked, then pour over the remaining olive oil. Season to your liking, ladle into bowls and top with chilli flakes. Serve with the sourdough or rice.