Try this Spicy Root And Lentil Casserole recipe, or contribute your own.
Suggest a better description1 Heat 2 TBSP of the stock in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened. Tip in the potatoes, carrots and parsnips. Turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden. You may need to add some extra water if the vegetables begin to stick. 2 Stir in the curry paste or powder and the rest of the stock, then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until thickened. 3 Season the casserole, then stir in most of the coriander. Heat through for another minute. Serve sprinkled with coriander, and on a bed of brown rice. Adapted from Good Food Magazine Posted to fatfree digest by "andy&shell"
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 4 servings | ||
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Calories: 35 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 994.9mg | 34 % | |
Potassium 62.2mg | 2 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 7.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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