Spiced lentil casserole with shallots & root vegetables

Spiced lentil casserole with shallots & root vegetables

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

You can use any dry white wine in this recipe. I like to freeze the last bits of any leftover wine in ice cube trays, for use in cooking later!


Typical values per serving when made using specific products in recipe


2,211kJ/ 530kcals



Saturated Fat












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