Slow cooker spiced root & lentil casserole

Nutrition and extra info

Freezable

Healthy

Dairy-free

Egg-free

Vegan

kcal333

fat9g

saturates1g

carbs44g

sugars13g

fibre15g

protein13g

salt0.5g

Ingredients

Method

2 tbsp olive oil

ol-iv oyl

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

1 onion, finely chopped

un-yun

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

3 carrots, peeled and cut into 3cm slices

ka-rot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…

500g (about 5 medium) parsnips, peeled and cut into 3cm slices

par-snip

The fact that the parsnip is a member of the carrot family comes as no surprise – it looks just…

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

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.