Spicy Root Lentil Casserole
Warm, hearty, and packed with vibrant spices, this Spicy Root Lentil Casserole is the ultimate comfort food that also happens to be nutritious and vegan! Featuring a medley of root vegetables—carrots, parsnips, and sweet potato—alongside protein-rich red lentils, this dish is simmered in a fragrant blend of cumin, coriander, smoked paprika, and a touch of chili heat. Perfectly balanced with a tangy tomato base and the freshness of wilted spinach, this one-pot wonder is both filling and flavorful. Ready in just over an hour, it’s an easy-to-make, oven-baked casserole that’s ideal for meal prep, family dinners, or cozy nights in. Serve it with a sprinkle of fresh parsley and your favorite crusty bread or rice for an irresistibly satisfying meal that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (finely chopped) onion
- 3 (minced) garlic cloves
- 3 medium (peeled and diced) carrots
- 2 medium (peeled and diced) parsnips
- 1 large (peeled and diced) sweet potato
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes
- 1 cup dried red lentils
- 14 ounces (1 can) canned chopped tomatoes
- 3 cups vegetable broth
- 4 cups baby spinach
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe casserole dish over medium heat.
Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the diced carrots, parsnips, and sweet potato to the dish. Sauté for 8-10 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle in the ground cumin, ground coriander, smoked paprika, and red chili flakes. Stir well to coat the vegetables evenly in the spices.
Add the dried red lentils, canned chopped tomatoes, and vegetable broth. Stir to combine.
Bring the mixture to a gentle simmer, then season with salt and black pepper to taste.
Cover the casserole dish with a lid or foil, and transfer it to the oven.
Bake for 40 minutes, or until the lentils are fully cooked and the vegetables are tender.
Remove the casserole from the oven and stir in the baby spinach. The residual heat will wilt the spinach within a few minutes.
Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.
Serve hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 5226 mg | 227% | |
| Total Carbohydrate | 298.9 g | 109% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 60.8 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5995 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
