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Red Lentil and Sweet Potato Casserole with Cumin and Turmeric
This delicious Red Lentil and Sweet Potato Bake with Cumin and Turmeric is a comforting and nourishing dish that brings a burst of flavour and colour to your table!
Ingredients
- 1 cup red lentils, rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 3 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
Preheat the oven to 180°C (350°F).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the garlic and carrot to the skillet, cooking for another 2-3 minutes.
Stir in the cumin, turmeric, and paprika, allowing the spices to bloom for 1 minute.
In a large mixing bowl, combine the red lentils, cubed sweet potatoes, and the vegetable broth. Add the sautéed mixture and stir well.
Season with salt and pepper to taste.
Transfer the mixture to a baking dish and cover with foil.
Bake in the preheated oven for 35-40 minutes or until sweet potatoes are tender and the lentils are cooked.
Remove from oven, let it cool slightly, and garnish with fresh coriander before serving.
Kitchen Tools
- Baking dish
- Skillet
- Mixing bowl
- Wooden spoon
- Knife
- Cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, make sure to rinse and soak them for a few hours before using.
Add more cumin or include diced jalapeños in the mix.
You can substitute some of the sweet potatoes with cauliflower.
Yes, it freezes well. Just ensure it's in an airtight container and consume within 3 months.
It goes well with a simple salad or steamed greens.