Sweet potato, barley and lentil casserole

    Sweet potato, barley and lentil casserole


    3 people made this

    About this recipe: Comforting and colourful, this humble casserole of winter root vegetables, pearl barley and Puy lentils makes a heartwarming one-dish supper. Serve with crusty bread.

    mumofsix Yorkshire, England, UK

    Serves: 4 

    • 2 onions, each cut into 6 wedges
    • 3 carrots, cut into chunks
    • 3 celery sticks, cut into chunks
    • 400g sweet potato, peeled and cut into chunks
    • 1L hot vegetable stock
    • 2 garlic cloves, finely chopped
    • 3 leeks, thickly sliced
    • 100g pearl barley
    • 55g Puy lentils
    • 2 teaspoons dried sage
    • salt and pepper to taste
    • 1 Golden delicious apple, cored and sliced
    • 50g hazelnuts
    • 3 tablespoons coarsely chopped fresh flat-leaf parsley

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Put the onions, carrots, celery and sweet potato in a large flameproof casserole. Pour in the stock and bring to the boil.
    3. Add the garlic, leeks, pearl barley, Puy lentils and sage. Season with salt and pepper. Stir to mix the vegetables together.
    4. Cover and transfer to the preheated oven to cook for 30 minutes, then stir in the apple slices. Continue baking until the vegetables are just soft, and the barley and lentils are tender, about 30 more minutes.
    5. Meanwhile, spread the hazelnuts in a single layer on a small baking tray. Bake in the oven alongside the casserole until fragrant, about 5 minutes. Remove from the oven, cool and chop coarsely.
    6. Sprinkle the casserole with the parsley and hazelnuts and serve. Thick slices of crusty or soda bread are an excellent accompaniment.
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