CARROT, PARSNIP AND LENTIL CASSEROLE

CARROT, PARSNIP AND LENTIL CASSEROLE image

Number Of Ingredients 17

1 tbsp olive oil
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 onion, finely chopped
1 clove garlic, minced
1/2 cup red lentils, rinsed
1 can kidney beans, drained and rinsed
2 tsp cumin
1 tsp ginger
1 tsp finely chopped coriander
1 bay leaf
salt and pepper to taste
2 1/2 cups vegetable stock
2 medium yukon gold potatoes
2 Tbsp. milk
1 Tbsp. butter
Parmesan cheese, grated

Steps:

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 20 minutes or until the vegetables are tender and the lentils are cooked. Preheat oven to 300F. Spray a casserole dish with cooking spray 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.