Slow Cooker Spiced Root Lentil Casserole Recipes

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Steps:

• 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.

Steps:

• 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 cilantro, season and heat for a minute or so.
• Top with yogurt and the rest of the cilantro. Serve with naan bread.

Steps:

• Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened.
• Tip in the potatoes, carrots and parsnips.
• Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden.
• Stir in the curry paste or powder and stock, then bring to a boil.
• Reduce the heat and add the lentils.
• Cover with a lid and simmer for 15 to 20 minutes until thickened.
• Season the casserole , then stir in most of the cilantro.
• Heat through for another minute.
• Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander.