Spicy root & lentil casserole

Spicy root & lentil casserole

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(447 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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abbyrees's picture
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Didn't love this. I make something similar, without the curry and thought it would make a change to the dish by adding a bit of spice. However, I will keep making it how I always do as a lentil and root veg stew, lovely in a giant yorkshire pud.

dianaeringer's picture

Yes it can be frozen. Some loss of texture but it still tastes good.

daisychain4's picture

Sounds wonderful.can this recipe be frozen?

tillyroyal's picture

I hate parsnips so I used sweet potato instead and it was delicious! I would recommend an extra 50g or so of lentils to thicken it a little.

megapoo's picture
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Tasty and filling!

crazycanuck's picture

This was a great stew. I followed other's suggestions and used more lentils and added tomatoes. I also replaced parsnips with rutebaga (swede?). Everyone enjoyed this meal. I will definitely make it again. I give this 5 stars (the stars above don't seem to be working when I press them).

nicolaboo's picture
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My husband's face was a picture when I told him we were having lentil casserole for dinner! But... he loved it and we'll be having it again.

gingercakes123's picture
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This is a great recipe - I've used it several times with great success. I've been wanting to add some chicken to it for a while to try something new, would I have to change the stock to a chicken stock?

dominika158's picture
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Great success!!! Made it last night for dinner with friends. Everybody loved it! i have changed it a bit used sweet potatoes instead of white potatoes and add few tbs of coconut milk. The coconut milk made the dish very nice and smooth.

elisaponsele's picture
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Better than expected! At one point during the cooking it looks far from appetising but in the end the flavour was lovely and the overall texture just right for having with naan bread. Very filling!

thequeen40's picture

Very much like a vegetarian curry but loads tastier! I'm not a vegi but will definitely be making this dish again. Great to throw in any vegetables that need using up, I used green beans too.

gaarge1984's picture
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This is a great and easy meal. No meat, so the curry softens up and is ready to eat maybe 20-30 minutes after putting in the stock. I over-cooked a little (40 minutes) as I guessed it might take longer. Easily fixed by adding a bit of boiling water, and the curry is delicious. The addition of peas and cardamon and bayleaf would perhaps make this curry even more delicious, though on second thought, I did enjoy the earthy simplicity of the recipe as it was. The contrasting textures of the curry, the yoghurt and the fresh coriander make this an exciting sensual experience. I suppose it is quite healthy too...

botleypark402's picture
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Really tasty. Went down a treat on a cold day. Used 150g of lentils as suggested many times above. Added butternut squash and mushrooms. Had some left over to which I added some vegetable stock and blitzed to make a soup for lunch the next day. Will definitely make again.

kutyrina's picture
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that is awesome! I used some celery while frying and instead of lentils added mushrooms. Can swallow the spoon how well this dish tastes!

sueb51's picture
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Have made this recipe so many times - a definite family favourite. Lovely flavour, easy to make and real treat on a cold winters evening. The recipe doesn't need any adapting, although you can always add to your own taste. Great comfort food!

chocolatecrocker's picture
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Great recipe. Next time will try adding some extra flavours; cardamom and fresh chillies for a bit more of a kick. Will try to use it as a side dish to a chicken and tomato curry. Mmm.

witchywife's picture
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Gorgeous, everyone loved it!

lynnecedwards's picture
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When I saw the huge number of 5 Star reviews this casserole had received I thought I had to try making it, but really couldn't understand why there would be such a fuss about this dish - then I tasted it! It's lovely, it doesn't look like it will taste great, which is the only thing that puts me off cooking it for guests, but it really is delicious. Easy to make, healthy, and super tasty. I normally just use whatever veg I've got in the house at the time, but I never use parsnips as I've never liked them. I sometimes shove in some brocolli and cauli, but always pop them in the pot much later than the rest of the veg so they don't go too mushy. I normally use between 150 - 200g lentils then it thickens up nicely.

mmebutterfly's picture
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I've been making this for a while now, it has become a family favorite. I would give it 6 stars if I could.

woodswilford's picture

Now one of my favourite recipes! Love it.
I try to get my 'five portions a day' and so use 350g sweet potato and 350g potato..it helps the thickening too. I also add a portion of green veg - either peas or spinach near the end of cooking.

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