Slow-Cooked Root Veg and Lentil Casserole
Slow-Cooked Root Veg and Lentil Casserole

Ingredients

Method

  • 2 tbsp olive oil
  • 1 chopped onion
  • 3 sliced carrots
  • 500g sliced parsnip
  • 3 crushed garlic cloves
  • 2 tbsp mild curry powder
  • 1 tbsp smoked paprika
  • 150g red lentils
  • 600ml veg stock
  • 2 bay leaves
  • Heat your slow cooker to low. Heat up the oil in a frying pan, and soften the onions for 10 mins. Chuck in the carrots and parsnips, and fry for 10 mins or until golden. Stir in the spices and garlic, add a splash of water, and fry for 5 mins more. Tip the whole lot in the slow cooker, stir in the lentils, and pour in the stock with the bay leaves and some seasoning.
  • Cook on low for 5-6 hours, or until the sauce is lovely and thick and the vegetables are tender. Season to taste, and serve with crusty bread.
5 hrs
4 serving
This recipe pairs perfectly with the Bass Phillip '17k' Pinot Noir 2019 from Gippsland, Australia.

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