Spicy root & lentil casserole

Spicy root & lentil casserole

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(529 ratings)

Prep: 10 mins Cook: 35 mins


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

  • kcal378
  • fat9g
  • saturates1g
  • carbs64g
  • sugars0g
  • fibre10g
  • protein14g
  • salt1.24g
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  • 2 tbsp sunflower or vegetable oil
  • 1 onion, chopped



    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



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

  • 4 carrot, thickly sliced



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

  • 2 parsnip, thickly sliced



    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



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

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  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 (532)

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

Keep to the timings...gets a bit thick otherwise, but lovely meal!

bininbe's picture

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!

lemonmelts's picture

Lovely, healthy recipe. Needs more lentils than stated in recipe though.

libra1973's picture

Loved it. Will add some more lentils the next time.

aliciapearce23's picture

This is great with sweet potato and chicken too!

RedPanda14's picture

I love, love, love this recipe! I've made it twice now and both times have been delicious and very filling! It's low in fat so who can complain?! I blended the ingredients so made a soup with it, but it was just as lovely. :) I also used a mix of potatoes and sweet potatoes as I don't like parsnips. The serving suggests for four, but I have enough for at least six!!! Served with home-made Naan, it makes a satisfying main meal, perfect for the coming winter months!

rumripple's picture

Great recipe, so quick and tasty. I did cook it for maybe 15 mins longer than stated and added slightly more lentils so it definitely wasn't too watery but I can see how it would be if only cooked for the stated time. It's so good though, a new firm favourite.

falafellover's picture

A bit of chopping involved, but very worth it, and it makes a lot! Nice flavour, a very comforting and cheap dish.

Mand89's picture

Gorgeous! Changes I made though: Only used half the vegetable stock, green lentils instead of red, added 1 red and 1 green pepper, freshly grated ginger, garlic salt, salt & pepper, cumin, garam masala, tumeric, and lots of crushed chilli and chilli powder ( I like my food with a kick and it would have been too bland otherwise)...cornflour needed at the end to thicken up and served with creme fraiche and wholegrain rice. Plenty left over for tomorrow's lunch :)

shikiraclare's picture

A fantastic energy boosting dish that is affordable to most people's budgets. I often add Spinnach leaves a minute before the end of cooking time, and a teaspoon full of Pesto, which somehow entices the curry spices, added at the start, to fuller flavour. Thanks for the brilliant recipe!

Elihanna's picture

One of my favourites from this site and one I've made again and again, I really recommend this. As others have said, it takes longer to cook than the recipe suggests, and there are a lot of white potatoes so it's nice mixed with sweet potatoes. I use sour cream rather than natural yoghurt but same effect, and it's necessary to break up the flavour. Don't forget the naan, also essential. This makes a lot so great for freezing. Enjoy!

i05wahan's picture

Yum!! I just made this for my friend and I; as other comments suggested I used 100g lentils, even though I had halved the rest of the recipe, and sweet potato in place of the potatoes. It took around 40 minutes to cook rather than 15-20 but maybe my vegetables were too big?
Once it was ready it was amazing! I served it with pitas as I didn't have any naan and didn't have time to make some. A really good, filling, warming dish, thanks.

RhiannonWynn's picture

I'm at university and I made this for my dinner last night and I loved it, it was so cheap to make and I had loads left over that I can freeze and have whenever. I will definitely make it again!

soulandelalanne's picture

Very good basic recipe. I used much more garlic, added couple big chunks of ginger, left whole, 2tbsp Thai red curry paste , dble quantity of lentils, some white cabbage as well as it needed eating up and cple of tsp mango chutney with cple tbsp low fat creme fraiche stirred through at the end, oh and some desicated coconut, and served as above with yoghurt n coriander.
Good depth of flavour and quite strong. Just the right consistency for a dahl. I noticed somebody had added some desicated coconut and honey to the naans, I didn't use the honey but the coconut was a lovely touch. Beautiful meal , definitely will make again.

rosievimes's picture

Made this for dinner last night, and have to agree that it is wonderful. Very quick and requires little effort, but tastes great! The sauce needed a little thickening at the end (I used a little cornflour), but otherwise it turned out perfectly. Served with some plain naan and natural yoghurt, as suggested, and it went down a treat. Will certainly be coming back to this

kazak's picture

I made this with pataks bhuna paste(all i had in) put allsorts extra in inc handful sultanas, frozen peas, peppers for colour. I took advice and added half sweet potato, half standard and extra lentils and some green lentils for texture, basically add what u have in! It was vv good. am going to try the coconut naan bread idea tomorrow.It made loads enough for 8 hungry walkers , very cheap too

sallywallywoowoo's picture

This is sooooooo so good. I cooked it for quite a lot longer than was recommended, and added a bag of spinach right at the end. I also added a teaspoon of Chinese five spice along with the curry powder, after seeing this done in another recipe on here. Delicious.

organicgems's picture

Loved this recipe... so simple and both my girls (aged 6 and 7) ate it up without making any fuss at all, which I was waiting for given they had never eaten lentils before! Some tips... 1. add double the amount of lentils, this thickens it up and gives a great flavour 2. Too many potatoes for my liking, perhaps swop with sweet potato instead? 3. takes about 10 mins more to cook that the recipe stated to get the potatoes soft enough to eat - but if you used sweet potatoes I'm sure they would cook quicker. 4. Creme fresh on top is a must, along with the coriander 5. serve with naan breads - I put a splash of water, dessicated coconut and honey drizzled on top before popping them in the oven for five mins - the girls loved mopping up the juice/soup left over with the naan! This recipe was a real hit and I will be doing it again and again!

Lyncf's picture

Gorgeous ! All the family loved this recipe it will be a regular winter fav!. I did leave the lid off for the last 10 minutes of simmering to thicken it.


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