Spicy Root & Lentil Casserole Recipe

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.

Preheat the oven to 375°F (190°C).

In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened.

Add the carrots, parsnips, sweet potato, cumin, paprika, and cayenne pepper. Stir to coat the vegetables in the spices.

Add the diced tomatoes, vegetable broth, and cooked lentils to the skillet. Stir well to combine.

Season with salt and pepper to taste. Cover the skillet and transfer to the preheated oven.

Bake for 45 minutes to 1 hour, until the vegetables are tender.

Serve hot, garnished with fresh cilantro.