How To Make Spicy Root & Lentil Casserole
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 1 cup lentils
- 2 cups water
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 sweet potato, peeled and diced
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 can diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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In a saucepan, bring the lentils and water to a boil. Reduce heat, cover, and simmer for 15 minutes until lentils are tender. Drain and set aside.
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Preheat the oven to 375°F (190°C).
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In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened.
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Add the carrots, parsnips, sweet potato, cumin, paprika, and cayenne pepper. Stir to coat the vegetables in the spices.
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Add the diced tomatoes, vegetable broth, and cooked lentils to the skillet. Stir well to combine.
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Season with salt and pepper to taste. Cover the skillet and transfer to the preheated oven.
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Bake for 45 minutes to 1 hour, until the vegetables are tender.
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Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 274kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 592mg
- Total Carbohydrates : 51g
- Dietary Fiber : 13g
- Sugar : 8g
- Protein : 14g
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