Slow cooker spiced root & lentil casserole Anna Glover

• 2 tbsp olive oil

  Olive oil

  ol-iv oyl

  Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

• 1 onion, finely chopped

  Onion

  un-yun

  Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

• 3 carrots, peeled and cut into 3cm slices

  Carrot

  ka-rot

  The carrot, with its distinctive bright orange colour, is one of the most versatile root…

• 500g (about 5 medium) parsnips, peeled and cut into 3cm slices

  Parsnip

  par-snip

  The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

• 3 garlic cloves, crushed
• 2 tbsp mild curry powder
• 1 tbsp smoked paprika
• 150g red lentils, rinsed
• 600ml hot vegan vegetable stock
• 2 bay leaves
• lemon juice, to serve

1. Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.

2. Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.