Spicy root & lentil casserole

Spicy root & lentil casserole

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(538 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.…


  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 (535)

crumbles's picture

Delicious & easy, what more can you ask for.

khambhaita_p's picture

Really easy recipie and yummy..went down a treat with meat lovers too. Will be making this again.

psy10145's picture

Lovely, my husband and kids loves this dish, Trying it next with some beef,
Easy to cook and extremely filling.

patiencemasaya's picture

winner!!! altho i swapped parsnips wi butternut,used less potatoes,taste beta th folowing day. served mine wi rice

mattpjmsith's picture

This is a great recipe! Just eating my leftovers for lunch now, and I think its even better than last night although missing the yoghurt :( ... Served mine with Basmati Rice. I agree that 200g of lentils will work better .. I used 150g and should have gone the extra 50g. I used Sweet Potato, and carrots, but will use normal spuds next time to see the difference.

charleyb's picture

Really tasty and so cheap!! Would also use more lentils as suggested. Has become a house favourite.

danique_f's picture

great receipe, so easy to make, and can change vegetables to your preference (I added sweet potato, which goes great with curry). Definately even better the day after, once all flavours have settled. Added a bit of cornflour at the end to thicken it up a bit. This will become a regular during winter as so cheap and easy.

lee-anneyoung's picture

This was delicious, a real winter warmer ... oh and very filling all you need is the naan bread.

sharondick73's picture

Brilliant - made it loads and loads!!

alexevans1's picture

Really tasty, nice served with chappatis

angelal2366's picture

This is the best lentil curry i have made!! Its really quick and easy. I used half sweet potato and half a normal variety, and also added cherry tomatoes five mins before serving. Its very tasty but filling and low fat aswel. Perfect!!

nickeegan's picture

Went down a storm, took advice from above and used slightly more lentils. It was great! will def make again

mrsi2b's picture

Just a bit too bland really. Did nothing for me

tordi1's picture

This was a really nice dish that I would make again. I also increased the amount of lentils and that worked well. Only thing I would say was that it took much longer than stated for the vegetables to cook through, though this could've been because I chopped them larger than I was meant to I suppose. Not a huge problem though as I simply added a bit more water and left it all simmering. Nice easy dish which could easily be varied by changing the type of vegetables or the type of curry paste.

paulie112's picture

This recipe was really easy to make and very tasty. I used Pataks Rogan Josh curry paste. I will definitely cook this again.

tinydancer's picture

tasty. I added the 100g lentils and uncovered it for the last 5 mins of cooking time and it was thick enough. Went down well with my 10month old and even my three year old who declared that it smelt 'yack, disgusting' while cooking. result!

clur79's picture

This is a lovely warming comforting recipe. The yogurt really lifts the dish.

clair_joanne's picture

Really lovely, my 5 year old initially turned his nose up but ate up well after initial resistence! My 14 month old enjoyed it mashed up a little with the yoghurt. I will definitely make again, but will try the suggested 150g lentils.

proberts91's picture

I changed some of the root veggies - sweet potatoes for parsnips and some swede for a bit of the potato and it was still delicious.
We aren't veggie but love healthy veg cooking - even my four kids!
Lovely healthy, economical family food.


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