Photograph of lentilsLentil and Root Vegetable Casserole

Recipe courtesy of Ailsa Courtyard Restaurant, NHS Ayrshire and Arran (Serves 4-6)


5 ozs / 140 gms dried red lentils
8 fl ozs/ 225 mls vegetable stock
1 small chopped onion
1 clove of crushed garlic
1 tsp grated fresh root ginger
3 large ripe tomatoes skinned and chopped
2 tbsp chopped coriander
1 tbsp sunflower seeds
1 of each, carrot, (small ) turnip, parsnip, potato, roughly chopped
1 tbsp of olive oil 


  • Heat the oil in a large pan and soften the onions and garlic over a medium heat, stirring occasionally.  Add the chopped vegetables and ginger, turn up the heat and cook for a few minutes, stirring, until the vegetables are golden.
  • Pour in the stock and then bring to the boil.  Reduce the heat, add the lentils and chopped tomatoes, cover and simmer for 15 – 20 minutes until the lentils and vegetables are tender and the sauce has thickened.
  • Stir in the chopped coriander and sunflower seeds and heat for a minute or two before serving.

Serve with a mixed leaf salad

Top Tip: You can always use different root vegetables or spice the dish up by adding chilli or curry powder or paste before you add the stock.