Recipe

Lentil Casserole

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Lentil Casserole

A spicy blend of carrots, potatoes and red lentils. Flavoured with curry, garlic and fresh coriander, served on a bed of fluffy basmati rice.




Ingredients to serve 2

  • ½ cup x red lentils
  • 2 x potatoes
  • 2 x carrots
  • ½ x onion - peel and chop finely
  • 1 clove x garlic - crush, peel & chop finely
  • 1 tbsp x mild curry powder
  • 2 tsp x vegetable stock granules
  • 1 cup x boiling water (for veg stock)
  • 1 tbsp x fresh coriander - chop coarsely
  • ½ cup x basmati rice
  • vegetable oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x red lentils
  • 4 x potatoes
  • 4 x carrots
  • 1 x onion - peel and chop finely
  • 2 cloves x garlic - crush, peel & chop finely
  • 2 tbsp x mild curry powder
  • 4 tsp x vegetable stock granules
  • 2 cups x boiling water (for veg stock)
  • 2 tbsp x fresh coriander - chop coarsely
  • 1 cup x basmati rice
  • vegetable oil, salt & pepper (from your pantry)

Method

Step 1

Preparation: Dissolve the vegetable stock granules in the boiling water. Stir well and set aside.

Step 2

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Heat a few glugs of oil in a pan on medium heat and cook the onion and garlic for 3-4 minutes until softened. Add the potatoes, carrots, salt and pepper, turn up the heat and cook for about 3 more minutes, stirring occasionally.

Step 4

Now add the curry powder and vegetable stock and bring to the boil. Add the lentils, then turn down the heat and simmer for 15-20 minutes until the lentils and vegetables are done. You may need to add a little more water during this time. Just before serving stir in the coriander (reserving a little for the garnish).

Step 5

To serve, divide the rice between the plates, top with the lentil mix and scatter with coriander.



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