Spicy root & lentil casserole

Spicy root & lentil casserole

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(440 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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shyde4444's picture
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Absolutely delicious and loved by all the family! Lots of compliments, the best recipe I have tried on site so far!

gogginsfood's picture
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Even better the next day!

dragonjojo's picture

fantastic, scrummy, delicious, thank you for inventing it! totally my favorite one pot so far, im a vegetarian and even my carnivore family loved it, i used 150g lentils and it had perfect consistency

mrsroe's picture
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Yummy! I didn't have the extra lentils, as other users have suggested (in fact I only had about 90g), so I added 900ml of stock. The results were really thick and hearty.

I also added a couple of turnips and some salsify for a bit more variety, left out the coriander and yogurt as I didn't have any and served it with some plain homemade bread.

it was really delicious for dinner last night and even better when I ate the leftovers for lunch today! Give it a try.

mandypritchard's picture
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beautiful! a real warmer....like others I used 150g lentils and this has just become a firm favourite!

charliebug's picture
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Lovely cosy food!
I used squash and sweed with the potatoe and turnip. Took slightly longer to soften the sweed but tasted great.

veggiecooker's picture
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A great Autumn dish - great meal for seasonal veg and warming meal for this cold weather!

charliewilson84's picture

I served it with basmati rice rather than naan bread and it was delicious. It was my first attempt at getting my 2 yr old to lentils and it went down a treat, even my meat-loving partner enjoyed it!

pevers's picture

Looked like Hell but tasted like Heaven!
I used creme fraiche instead of yogurt. That & lots of fresh coriander turned it from something that looked awful and unappetising - to looking & tasting delicious.
I cooked it the day before and refrigerated it overnight. I left the final yogurt & coriander stage until just before serving. Will definitely do this again. Yummy!

yvonne-s's picture
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This will freeze and reheat fine so well worth cooking double the amount when you cook it.

fractalgeometry's picture
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I used spinach instead of carrots (to minimize the stodge-factor) and added a good squeeze of tomato pureé - delicious! You could make this any time; it's comforting and easy enough to whack up on a cold weeknight just for yourself, tastes and looks good enough to impress a loved (or liked) one, and I would imagine it's probably cheap and simple enough to do in one big pot to feed a party. Brilliant. :)

yvonne-s's picture
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This has a lovely flavour but I think I would try other vegetables rather than the parsnip next time as I found the sweetness of the parsnip a bit at odds with the rest of the ingriedients but thats just my personal taste, if parsnips are your fave then you would love it, also used some extra lentils to achieve a nice thick sauce, all in all a very good recipe for using up all your veg, have made a vat of it so am going to try freezing it and see if it comes out ok the next time I have it.

mrsredboots's picture
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Delicious. Would have been even nicer with mango chutney, and when we finish it (there are two of us, so it will do us twice), I will offer this. Served it with cabbage rather than naan bread. Yummy.

trenethick's picture
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This recipe improves in flavour if you can make it the day before.I made it one evening for my husband and myself but we both agreed it tasted better, reheated, the following evening.Really delicious with plain naan bread.

laevans's picture
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The whole family loved this. Have made it twice already! Another time may try with green beans & cauliflower florets instead of carrot and parsnip.

dorsetlady's picture
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I loved this! Cheap, easy, tasty and healthy - what more could you want? I used 150g of lentils and when I make this again I will use more vegetables.

joanne214's picture
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This is gorgeous, simple food at its best. Yummy!

sueellis's picture
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Brilliant! Mu husband rated this the best vegetarian meal he had ever had! I used more lentils (150g) which thickened it up nicely. Will definately be making this one again and again.

maddieson's picture
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Used too many lentils instead of the recommended amount and included turnips (which I don't like, which was a bit silly of me)

marola's picture
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I made more then we needed and put the rest in the freezer. It defrosted well.

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