Carrot, Parsnip and Lentil Casserole
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
- 1 Tbsp . olive 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 . ground coriander
- 1 bay leaf
- Salt and pepper to taste
- 600 ml . vegetable stock
- 2 medium potatoes
- 2 Tbsp . milk
- 1 Tbsp . butter
- Parmesan cheese , grated
Add olive 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.
Preheat oven to 300F.
Grease casserole with a bit of oil if needed.
Mix kidney beans into the large pot with the carrot mixture.
Using a slotted spoon transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables.
Bake for 30-40 min. until a slight skin forms and the casserole is bubbling.
Meanwhile, peel and chop potatoes and cook in boiling water until tender.
Mash with the milk and butter and season with salt and pepper.
Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables.
Increase oven to 350F and return casserole to oven and bake for an additional 20-30 min. until potatoes begin to crisp.
Add grated parmesan and broil until slightly browned.
Cool slightly and serve with warm crusty bread.