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Spicy root & lentil casserole

Spicy root & lentil casserole

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(520 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition per serving

  • kcalories378
  • fat9g
  • saturates1g
  • carbs64g
  • sugars0g
  • fibre10g
  • protein14g
  • salt1.24g
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Ingredients

  • 2 tbsp sunflower or vegetable oil
  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 700g potatoes, peeled and cut into chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 carrot, thickly sliced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnip, thickly sliced

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp curry paste or powder
  • 1 litre/1¾ pints vegetable stock
  • 100g red lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • a small bunch of fresh coriander, roughly chopped
  • low-fat yogurt and naan bread, to serve

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

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Method

  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. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.

  2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. 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.

  3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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Comments, questions and tips

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Comments (529)

Butterfly92xo's picture

I followed the recipe to a T, followed other peoples suggestions and added more lentils but unfortunately it was a complete let down :( it was very heavy (maybe because of adding too much lentils) and it tasted bland. Won't be making this again :-( its a shame as I really like lentils.

michelle_30's picture

Oh my.....i wasn't expecting this to be so tasty or filling but its a hit here!! Used tesco medium curry powder and added some left over mushrooms....its like a vegetable curry really but really delicious, quick and easy. Served with naan breads and will def make again. Thought this receipe is also good as a veg curry sauce for biriyani so will give it a try with that too yum!

Lou33's picture

Made this casserole lots of times. Do add extra lentils. Serves at least 6. It's really tasty!

BAlexander's picture

Loved this recipe, and even went down well with the meat-loving boyfriend too!
I halved all the quantities apart from the lentils, as was only cooking for two, but there was still loads!
Only advice would be that you need a pretty huge pan, at least to start with, as when the veggies first went in it was hard to stir without flinging chunks of potato everywhere!!

KateB's picture
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Cooked this recipe tonight and loved it! I took advice from the previous comments about doubling the lentils and I also used sweet potato as i did not have any parsnips, this worked out beautifully! I will definitely be making this again soon!

eclectikat's picture
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This was great. I was looking to use up parsnips I had in a veg box so I used four medium parsnips and two large carrots. Doubled the lentils. As others have said, it takes a bit longer than the recipe states for the veg to cook. I used a tbsp of garam masala, tbsp turmeric and about 1/2 tbsp chilli powder for the spice and I added it before the stock to coat all the veg in it (but I imagine it would be just as good either way). Really tasty, an excellent winter warmer and I will definitely be making it again.

julialallan's picture
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My hubby made this and looking at the recipe I really didn't expect it to be as nice as it was, he made it with Turkey thigh meat and puy lentils. Just a really nice, simple combination of flavours. We started with one tbsp of curry powder and salt free stock so we could give some to our 8 month old baby and he loved it too! Added more curry powder and seasoning for us.

christhensomenumbers's picture
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Substituted potatoes for sweet potatoes, the lentils for soy beans, and the yoghurt for a dabble of ricotta - Delightful!!!
Did take longer than first thought but hey ho, it's delicious so who cares :)

lseastwood's picture
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Extremely easy and tasty - thoroughly enjoyed even by 2 carnivores

k1p1k1p1's picture
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DELICIOUS. Easy and healthy. Can't go wrong. Had to cook for a little longer than suggested but perhaps my veg chunks were too large.

lobsterpot1's picture

Delicious. Will definitely make again. Would not change the recipe except add another 5 mins cooking time.

10picollo's picture

Made this the other day for two so halfed all the ingredients (a bit less than half the amount of potatoes). Used about half a butternut squash cut into chunks instead of parsnips. Didn't bother with the naan and we were both still very full after finishing! Absolutely delicious, will definitely be making this again soon.

zc0493's picture
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Tried this yesterday, omitted the potatoes, doubled the lentils and added half a sweet potato and a whole swede. It was delicious! perfect for winter, filling, healthy and super easy and cheap to make (which is always a bonus as a student!) definitely a new favourite.

garr70's picture

I loved this simple dish, will say that timing must represent very small chunks and i did the opposite and used large cut veg and potatoes. simmered for about 80 mins. used turnip instead of parsnip and 4 tbsps of curry powder. cheap, cheerful and amazingly light.

lightningxx's picture
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Best thing I've eaten in ages! I added chicken and didn't bother with the yogurt. Delicious!

lucielovestomakeandbake's picture
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My partner and I (I'm the veggie) had this one cold afternoon with garlic naan bread. It was lovely yet can't work out if it was a soup, curry or caserole but was wonderful regardless! Never eaten many lentils and my partner was unsure yet it just bulks it up and was very filling. It was also very cheap to make :-)

VicsBM's picture
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This was delicious! More of a mild curry than a casserole really. I served it with basmati rice, and the yogurt and fresh coriander garnish were the perfect finishing touch. I actually like the lack of intense spice, as you really get the flavours of the root veggies coming through. My slight changes were 1 extra clove of garlic, double the lentil quantity, and I used both sweet potato and parsnips, along with the carrot and potato. Cooked it for thirty minutes - done. Easy, healthy and filling!

clintwestmetal's picture

This was excellent but I made a few changes-

Halved the quantities of the main veg and stock, kept with 100g red lentils and added a tin of chopped tomatoes while going with thai red curry paste and powder. Cooking time of 15-20 mins is scarcely believable though, I had to wait over 80 mins before the potatoes were tender.

Personally, I think this might be one for the slow cooker with plenty of chicken added next time. Anyone saying this is bland should add more curry paste/powder and chopped tomatoes as this is one of the tastiest dishes I've ever made. Nice bit of kick to it as well without being too spicy.

jayyboyy's picture
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Keep to the timings...gets a bit thick otherwise, but lovely meal!

bininbe's picture
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Wow, what a winner! Added more lentils, used sweet potatoes in place of parsnips and some grated coconut...delish! Can't wait to make it for my mum!

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