Carrot, Parsnip and Lentil Casserole #SundaySupper

This is what I was going to make for last week’s #SundaySupper theme celebrating the One Year Anniversary of what “Family Foodie” Isabel started out as a friendly twitter conversation talking about what people were cooking on Sunday evenings.

I loved the early chats, since Sunday was a guaranteed day I’d be in the kitchen when the weekend came to a close. See our family eats mostly home cooked meals. We don’t do a lot of dining out. Mostly because we like to choose where are food is from, plus it helps I’m not a bad cook. So a lot of what I make is similar or better than what we get at most restaurants. Of course, it is also a great way to reduce our monthly costs even if do buy mostly local and organic. That’s still cheaper than dining out.

The Sunday Supper crowd grew from a few of tweeting our cooking accomplishments to now being a group of over 100 bloggers who contribute a post for each week’s Sunday Supper theme.  Last week everyone chose a recipe from a past Sunday Supper theme.  Sadly I came down with the flu on Friday and had my worst day on Saturday. I was all set to make my recipe and write a blog post, but my wife looked at me and told me ‘no, you’re not cooking tonight.’  So she made spaghetti and I went back to the living room to rest.

It’s Tuesday night and with all the ingredients still fresh and ready for me to make, I knew tonight would be the night I’d finally have a chance to try this casserole out. I had eyed it back in November when Katy from Happy Baking Days shared this amazing looking dish with the Sunday Supper group. Glad I did. It is an amazing dish, sort of a vegetarian shepherd’s pie.

I made a few tweaks to the original recipe since I forgot I had spilled my bag of dried lentils the week before, I went with canned. Also, I had a small amount of tomato past to make the base a little richer. The original recipe is great too so don’t feel you need to adjust, unless you too spill lentils all over your kitchen floor and forget to restock.

Original Recipe: [Carrot, Parsnip and Lentil Casserole for #SundaySupper]

Carrot, Parsnip and Lentil Casserole
Serves 4-6

1 Tablespoon olive oil
3 carrots, thick bite-size chop
2 parsnips, thick cubes
1 medium onion, diced
1 garlic clove, diced
1 15-oz can lentils, drain
1 15-oz can red kidney beans, do not drain
1 tsp concentrated tomato paste
2 tsps cumin
1 tsp ground corriander
1 tsp ginger
1 bay leaf
salt and pepper to taste
4 white potatoes, peeled
2 cups vegetable stock
2 Tablespoons milk
1 Tablespoon butter
Grated cheese, I used raw cheddar

Preheat oven at 375 degrees.

Heat a pan on medium-high heat with the olive oil, onion, and garlic for about 4 minutes or until translucent, not burnt. Then add the parsnips, carrots and salt and pepper to taste. Let that cook in the pan for about 3 minutes and then add the vegetable stock, tomato paste, lentils, kidney beans and spices and cook for 10 minutes at a slightly bubbling simmer.

While the vegetables are simmering, cook the the potatoes in boiling water for 10 minutes. Drain and add milk and butter and mash potatoes. Set aside.

Pour the vegetable mixture into a casserole dish. Flatten and then add several mounds of mashed potatoes.  Place in oven and cook for 30 minutes.  Remove from oven and sprinkle mounds of potatoes with cheese and increase oven to 400 degrees and cook for 10-15 minutes until tops of potatoes brown.

Remove from oven and serve.

—–

Here are the other recipes from last week’s bloggers celebrating the One Year Anniversary of SundaySupper. Congrats again Isabel!

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

 

 

 

 

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.
  • http://twitter.com/familyfoodie Isabel Foodie

    So glad you are part of our group! Love your recipes, your support and your contribution! This recipe is now a must try for me!

    • http://www.sustainabledad.com/ Chris Baccus

      Thanks Isabel and congrats again. It’s a lot of vision, work and dedication to build the amazing community you have brought together.