Spicy root & lentil casserole

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• Tansy

  23 November 2007

  Tansy rated this recipe

  

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• Naomibrook

  29 November 2007

  Naomibrook rated and commented on this recipe

  

  absolutely amazing. the flavour was delicious without being too spicy at all but you could easily add chilli for a bit of heat. really warming too.

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• Di's Recipes

  05 December 2007

  Di's Recipes rated and commented on this recipe

  

  This recipe is brilliant for using up any root vegetables. We've used swede, celeriac and anything left in the vegetable drawer! The original recipe is delicious too and a quick filling Winter warmer on cold days. And on top of all this it's really healthy.

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• Minnie

  09 December 2007

  Minnie rated this recipe

  

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• davidmahar

  16 December 2007

  davidmahar rated and commented on this recipe

  

  Needed to use 200gm of red lentils otherwise it would have been too thin, lovely taste

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• Belkey

  21 December 2007

  Belkey rated and commented on this recipe

  

  Completely delicious and a great way to use up any root vegetables left in the veggie box.

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• Jo

  30 December 2007

  Jo rated this recipe

  

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• Deborah

  01 January 2008

  Deborah rated and commented on this recipe

  

  Mmm yummy. Perfect for a cold wintery day. I served this on new years eve with some other curry dishes, this one was the favourite. I used more lentils as suggested above (150g) and added a red chilli. It was good for making in advance and reheating.

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• Alastair

  14 January 2008

  Alastair rated and commented on this recipe

  

  I also add fresh chopped tomatoes and use a little less stock. It's a great winter warmer and a recipe I keep coming back to. Delicious!

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• geraldine

  15 January 2008

  geraldine rated and commented on this recipe

  

  Absolutely delicious...Great taste...brilliant comfort food. Have made thhis again and again

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• Nic Nic

  16 January 2008

  Nic Nic rated and commented on this recipe

  

  Yummy!! The easiest, cheapest, wholesome dinner ever! I used 200g of lentils and was very thick, will try 150g next time. I served with low fat nann bread for a filling, healthy meal. Will definately become a family favorite.

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• Christina

  19 January 2008

  Christina rated and commented on this recipe

  

  A bit stodgy - I think I overcooked it. I'll try again, perhaps replacing some of the parsnip with other veggies.

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• Shirley

  07 February 2008

  Shirley rated and commented on this recipe

  

  Very tasty. I used Alpro Soya plain yogurt, as I have a lactose intolerance.

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• Carly

  17 February 2008

  Carly rated and commented on this recipe

  

  This is one of my favourite curries!! Great comfort food and very cheap to make! I like adding more carrots and root veg. Tastes even better the next day!

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• SarahW

  03 March 2008

  SarahW rated and commented on this recipe

  

  Not pretty, but hearty comfort food!

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• Gems

  14 March 2008

  Gems commented on this recipe

  Really very tasty.

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• Sophia

  27 March 2008

  Sophia commented on this recipe

  I made a huge amount for a big group and it went down a storm. Also used extra lentils to thicken it slightly.

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• StormyRaincloud

  30 March 2008

  StormyRaincloud commented on this recipe

  Wonderful. Kids loved it, even my 15 year old daughter who doesn't like anything.

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• emmaherself

  13 April 2008

  emmaherself rated this recipe

  

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• red

  14 April 2008

  red rated and commented on this recipe

  

  Delicious!

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Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 2 garlic cloves , crushed
• 700g potatoes , peeled and cut into chunks
• 4 carrots , thickly sliced
• 2 parsnips , thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander , roughly chopped
• low-fat yogurt and naan bread, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Super healthy

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 2 garlic cloves , crushed
• 700g potatoes , peeled and cut into chunks
• 4 carrots , thickly sliced
• 2 parsnips , thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander , roughly chopped
• low-fat yogurt and naan bread, to serve

Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

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