Spicy Root & Lentil Casserole

• 2 tablespoons sunflower oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 14 lbs potatoes, peeled and cut into chunks
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 14 ounces chopped tomatoes
• 2 tablespoons medium curry paste or 2 tablespoons curry powder
• 4 cups vegetable stock
• 4 ounces red lentils
• 2 tablespoons fresh cilantro, roughly chopped
• 4 tablespoons low-fat plain yogurt, to serve

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally.
2. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
3. Stir in the curry paste or powder, pour in the stock and then bring to the boil.
4. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
5. Stir in most of the cilantro, season and heat for a minute or so.
6. Top with yogurt and the rest of the cilantro.
7. Serve with naan bread.

sunflower oil, onion, garlic, potatoes, carrots, parsnips, tomatoes, curry, vegetable stock, red lentils, fresh cilantro, lowfat plain yogurt

Taken from www.food.com/recipe/spicy-root-lentil-casserole-357035 (may not work)