Spicy Root & Lentil Casserole
This hearty and flavorful curry vegetable soup is the perfect comfort dish for a chilly evening. The combination of tender potatoes, sweet carrots, and earthy parsnips simmered in a fragrant curry-infused broth creates a comforting and satisfying meal. Topped with a dollop of creamy yogurt and fresh coriander, this soup is sure to warm you up from the inside out. Enjoy it with some fluffy naan bread for a complete and delicious experience.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower or vegetable oil
- 1 onion , chopped
- 2 garlic cloves , crushed
- 700g potatoes , peeled and cut into chunks
- 4 carrots , thickly sliced
- 2 parsnips , thickly sliced
- 2 tbsp curry paste or powder
- 1 litre/1¾ pints vegetable stock
- 100g red lentils
- a small bunch of fresh coriander , roughly chopped
- low-fat yogurt and naan bread, to serve
Instructions
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 378 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Fiber Content: 10 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.24 milligram of sodium
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