Sweet Potato Leek Lentil Casserole Vegan Gluten Free Recipes

SWEET POTATO, LEEK & LENTIL CASSEROLE [VEGAN] [GLUTEN FREE]

Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free] image

This delicately spiced Sweet Potato, Leek & Lentil Casserole makes a hearty dinner and fantastic leftovers the next day.

Provided by theflexitarian

Time 50m

Number Of Ingredients 17

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

Steps:

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 Facts : ServingSize 200 g, Calories 446 kcal, Carbohydrate 76 g, Protein 18 g, Fat 9 g, SaturatedFat 6 g, Sodium 832 mg, Fiber 23 g, Sugar 14 g, UnsaturatedFat 2 g

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