Spicy Root & Lentil Casserole

Ingredients

• 1 cup dried green or brown lentils, rinsed

• 2 cups vegetable broth

• 2 medium carrots, diced

• 1 medium parsnip, diced

• 1 small sweet potato, diced

• 1 small red bell pepper, diced

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp ground coriander

• ¼–½ tsp cayenne pepper (adjust to taste)

• 1 tsp dried thyme

• 1 tbsp tomato paste

• 1 tbsp olive oil

• Salt & black pepper to taste

• ¼ cup chopped fresh parsley (for garnish)

Optional Topping:

• ½ cup breadcrumbs or crushed roasted nuts

• 2 tbsp nutritional yeast (for a cheesy flavor, optional)

Instructions

1. Preheat oven:
   Preheat to 375°F (190°C).

2. Cook lentils partially:
   In a pot, combine lentils and vegetable broth. Bring to a boil, then simmer 10–12 minutes until lentils are just tender but not mushy. Drain if needed.

3. Sauté aromatics & veggies:
   In a skillet, heat olive oil over medium heat. Sauté onion and garlic 2–3 minutes. Add carrots, parsnip, sweet potato, and bell pepper. Cook 5 minutes until slightly softened.

4. Add spices:
   Stir in smoked paprika, cumin, coriander, cayenne, thyme, tomato paste, salt, and pepper. Mix until evenly coated.

5. Combine & transfer:
   Add partially cooked lentils to the skillet, mix well, and transfer everything to a greased 9×9-inch baking dish.

6. Add topping:
   Sprinkle breadcrumbs or crushed nuts mixed with nutritional yeast on top if using.

7. Bake:
   Bake uncovered for 25–30 minutes until vegetables are tender and the top is lightly golden.

8. Serve:
   Garnish with fresh parsley and enjoy hot. Perfect with crusty bread or a side salad.

Cooking Time

• Prep: 15 minutes

• Cook: 35–40 minutes

• Total: 50–55 minutes

Calories (Approx.)

280–320 calories per serving (serves 4–6)