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Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free] by The Flexitarian

Lentil Casserole with Sweet Potato & Leek

This delicately spiced lentil casserole with sweet potato and leek makes a hearty dinner and fantastic leftovers the next day.
3.85 from 19 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Beans & Pulses, One-pot Meals
Cuisine English
Servings 4 servings
Calories 443 kcal

Equipment

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

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.
    1 onion, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp fenugreek seeds, 1 Tbsp curry powder, 2 Tbsp raw virgin coconut oil, 1 generous Tbsp freshly grated ginger
  • Peel the sweet potatoes and cut in 1cm dice [0.4 inches].
    500 g sweet potatoes
  • Cut the trimmed leeks in 1/2cm slices [0.2 inches]. Wash to remove dirt. Drain.
    250 g medium trimmed leeks
  • Add the sweet potatoes, leeks, lentils and can tomatoes to the onion mixture.
    200 g Puy lentils or French Green Lentils , 400 g can of chopped tomatoes
  • 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.
    600 ml vegetable stock
  • When the casserole is cooked, add lemon juice and season to taste.
    juice of 1 lemon, salt & pepper
  • Serve with some warm pitta bread and fresh coriander leaves sprinkled on top.
    bunch of coriander to serve

Nutrition

Serving: 1servingCalories: 443kcalCarbohydrates: 76gProtein: 18gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 828mgPotassium: 831mgFiber: 23gSugar: 14gVitamin A: 19233IUVitamin C: 26mgCalcium: 165mgIron: 8mg

Find this recipe online:

Lentil Casserole with Sweet Potato & Leek

https://theflexitarian.co.uk/recipe-items/sweet-potato-leek-lentil-casserole-vegan-gluten-free/