This delicately spiced Sweet Potato, Leek & Lentil Casserole makes a hearty dinner and fantastic leftovers the next day.
![Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/09/Sweet-Potato-Leek-Lentil-Casserole-vegan-gluten-free-by-The-Flexitarian-v83-683x1024.png)
This delicately spiced Sweet Potato, Leek & Lentil Casserole makes a hearty dinner and fantastic leftovers for lunch the next day. This is an ideal recipe for the cold weather and the winter months whenever you want to enjoy wholesome and healthy comfort food.
Low fat and high fibre, this vegan dish will please meat-eaters too. Plant-based proteins from lentils make it a balanced recipe to be devoured by all.
Make sure you cut the vegetables at the sizes indicated in the recipe below, otherwise, they will not be cooked at the same time.
This casserole is best served with some warm pitta bread and plenty of fresh coriander. Enjoy!
![Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/09/Sweet-Potato-Leek-Lentil-Stew-vegan-by-The-Flexitarian-v8-300x300.jpg)
Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free]
Equipment
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Ingredients
- 500 g sweet potatoes
- 250 g medium trimmed leeks
- 200 g Puy lentils or French Green Lentils
- 1 onion
- 3 garlic cloves
- 400 g can of chopped tomatoes
- 600 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp fenugreek seeds
- 1 Tbsp curry powder
- 1 generous Tbsp freshly grated ginger
- 2 Tbsp raw virgin coconut oil
- juice of 1 lemon
- salt & pepper
- bunch of coriander to serve
Instructions
- Heat the coconut oil in a saucepan. Add the finely chopped onion, crushed garlic, cumin, coriander, fenugreek seeds, turmeric, ginger and curry powder. Fry gently until soft to release aromas.
- Peel the sweet potatoes and cut in 1cm dice [0.4 inches].
- Cut the trimmed leeks in 1/2cm slices [0.2 inches]. Wash to remove dirt. Drain.
- Add the sweet potatoes, leeks, lentils and can tomatoes to the onion mixture.
- Top with the vegetable stock. Bring to a boil then lower to a medium heat and covered for 20-30 mins until the vegetables and lentils are soft. They should still have a bite.
- When the casserole is cooked, add lemon juice and season to taste.
- Serve with some warm pitta bread and fresh coriander leaves sprinkled on top.
Nutrition
Find this recipe online:
Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/sweet-potato-leek-lentil-casserole-vegan-gluten-free/
I cannot wait to see your posts!
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Really tasty dish – I made this using half the ingredients and it was more than enough for three of us. Missed out the fenugreek seeds as I had none but it had a lovely flavour nonetheless. Will definitely make it again. Thank you for the recipe!
Thanks for your feedback. So glad you enjoyed it!
Love the sound of this recipe! Should i use cooked/ canned lentils or raw?
Hi Rachel. Please use raw lentils as they will cook in the stock with the rest of the vegetables. Annabelle
I have made the recipe 3 times now (so far)
and it has become one of my favourite lentil dishes.
Amazing flavour.
I only had a problem finding these specific lentils, so I used brown ones instead.
What type of lentils are they exactly?.
Thanks for this great recipe
Thanks Angie. So glad you like the recipe. Puy lentils are small green lentils (grown in the Puy region in central France). They tend to hold their shape better and need longer time to cook than other lentils. They are grown in North America too but I am not sure they can be sold under the same name (as it is a protected name) so you might find them under “French green lentils” instead. You can use substitute them as you have. Here is a link that shows what they are https://www.amazon.ca/Whole-Foods-Organic-Speckled-Lentils/dp/B0050BAALI . Hope this helps. Annabelle
Hi – I made this today and it’s amazing. can this be frozen? or how long will it store in fridge?
Thanks
Alisa, I am very glad you liked this recipe. Thank you so much for your feedback. Yes, you can freeze the leftovers. They will also keep in the fridge in an airtight container for 3 days. Annabelle x
scrumptuous! thanks so much.
This is a lovely recipe. I divided it into two, freezing half . I’ve made others with similar ingredients but I think this is the best!
So glad you liked it. One of our go-to recipe ! Annabelle
Delicious. Didn’t have coriander, fenugreek seeds or ginger so added thyme and bay leaves. Great flavor
So glad you liked it and I love those substitutions. Annabelle x
I used olive oil and a red onion since that’s what I had. No fenugreek seeds as I didn’t have any. But I was impressed really nice.
So glad you liked it. Annabelle