Spicy root & lentil casserole

Spicy root & lentil casserole

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(481 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
378
protein
14g
carbs
64g
fat
9g
saturates
1g
fibre
10g
sugar
0g
salt
1.24g

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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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.

Recipe from Good Food magazine, February 2003

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Comments

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gill_david's picture
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This is really great veggie comfort food. I agree you need to add more red lentils than recipe states. I also prefer curry powder to curry paste having tried both ways. The yogurt at the end is an absolute must. Overall it ends up more like a very substantial soup than a casserole...so try serving in big soup or pasta bowls with naan bread to mop up. Enjoy...we do!

ccox15's picture
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I made this last weekend and had the same problem as other people - a litre of stock was too much so I had to boil it alot longer to reduce it down, by which time the potatoes had broken up alot. However, it tasted fabulous! I'll do it again, but with extra lentils/less stock.

mrsvandicamp's picture

Has anyone tried this recipe in a slow cooker I got one yesterday and we are desperate to try find some recipes for it :)

junelson's picture
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Really delicious, we served it with an organic salmon fillet on top (chicken breast didn't work as well). However, for the amount of stock in there, I had to cook it down for nearly 40 mins to get it to the right consitency! Made this with aduki beans on another occasion (added in the last 10 mins of cooking time) when I was out of lentils and it was also excellent.

tanyac032002's picture
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This is lovely and so easy to make. It's become a regular meal in the house. I used 200g lentils and the consistency was lovely - not too thick. As the recipe suggests this is great served with naan bread. Try making your own - you'll never buy it again!!!

judydawn's picture
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Really enjoyed this dish , added the extra lentils as suggested worked a treat .

cat123's picture
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Very nice, and would probably have been even better if I'd remembered to buy the coriander. I'll have to try it again with the missing herb! I found it took longer to cook than suggested, though - after 20 minutes the veg and lentils were still a bit crunchy, and it took another 15 minutes to get everything soft.

meganlegh's picture
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really tasty and healthy

gwenniep's picture
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Made this with swede because I didn't have any parsnip and it was absolutely delicious.

jeninbrighton's picture
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Really nice! I had to cook a little longer than the recipe suggested, to get it to break down. But guests enjoyed!

debs3016's picture
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Thickened after i left it standing for 10 mins. was delicious!!

debs3016's picture
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I have just made this and it tastes delicious. However it was more like a thick soup than a casserole. I added the 150g lentils and just over 1 litre water. Any ideas why mine did not thicken? Thanks!

claremanning72's picture
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Very simple recipe, lovely taste!

edeakin's picture
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Really, really tasty and very easy to make. Perfect for winter & using up your left over veggies!

amcoop's picture
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Cooked this last night and my husband can't stop raving about it! I used 150g lentils as recommended by others and that was just right. It's a lovely warming winter dish that is also surprisingly filling. Can see this becoming a family favourite.

theedda's picture
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Brilliant! The yogurt really makes it.

islamae's picture
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A good mid-week fall back recipe but I personally found it a little potato heavy. I used some jerusalem artichokes and other bits n bobs the 2nd time which made it a bit lighter. I also added a little grated coconut cream at the end and some lemon juice - really perked it up.

hickmanh's picture
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I made this last night and my husband and I thought it was delicious. Definitely one I'll make again and very quick and easy to cook. I used Pataks Korma paste but added a bit more than the recipe states.

pupsiecola's picture
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I make this quite often now. Is very tasty with a naan bread, and even better the next day!!

gillh007's picture
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Wonderful. You must try this. Agree with others, I put more lentils in (200g), which made it nice and thick. For the curry paste, rec Pataks Curry Paste - Tom & Coriander. Lovely taste, both veggie and meat eaters will love. :0) Will do many times again!

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