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Carrot, Parsnip and Lentil Casserole from Happy Baking Days

Tara Noland
  • minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

3

carrots, peeled and sliced

2

parsnips, peeled and sliced

1

onion, finely chopped

1 clove

garlic, minced

1/2 cup

red lentils, rinsed

1 can

kidney beans, drained and rinsed

2 tsp

cumin

1 tsp

ginger

1 tsp

finely chopped corriander

1

bay leaf

Salt and pepper

600 milliliters

vegetable stock

2

medium yukon gold potatoes

2 tbsp

milk

1 tbsp

butter

Parmesan cheese, grated