Autumn Casserole

This is a very quick and easy dish to make, especially when time is short. It’s a wonderful dish to make in the autumn as it contains many ingredients such as root vegetables, brown rice and dark lentils which will help to strengthen the lungs and large intestines, the organs connected to the autumn.


  • 2 sweet potatoes (cut into large chunks) (peeled if not organic)
  • 2 carrots (cut into large chunks) (peeled if not organic)
  • 2 parsnips (cut into large chunks) (peeled if not organic)
  • 1 cup of dark lentils (washed)
  • 1 bay leaf
  • 1/2 cup of brown rice (washed)
  • 1 tbsp olive oil
  • 1 tbsp mustard seeds
  • 1 tbsp rosemary
  • 1 tbsp sea salt
  • 2 tbsp shoyu
  • 2 tomatoes (roughly chopped)
  • 1 litre of water
  • Small handful of arame (rinsed)
  • Small handful of parsley (finely chopped) – for serving


Put the oven on at 200°C. Heat the oil in a pan and add in the mustard seeds and rosemary. Saute for a minute until the seeds begin to pop. Add in all the vegetables and sea salt and mix well. Saute for a few more minutes. Then add in all the other ingredients. Mix well. Put the lid on and bake in the oven for 1 hour. Remove from the oven and serve. Serve with some fresh greens and sauerkraut (or other vegetable sides of your choice), and sprinkle with freshly chopped parsley.

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