Spicy root & lentil casserole

Spicy root & lentil casserole

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(471 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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fishez's picture
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Love this recipe!

sbarnatt's picture
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Really easy recipe, had some left over root veg and worked really well.Added 150g of lentils and some fresh tomatoes. Agree with others tasted nicer next day, it was yummy.

Frantic Flapjack's picture
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I made exactly as per the recipe but you could throw any veg in which you needed to use up. It was delicious. Would be ideal on a winter's evening. We had it on a very cold spring evening!

poiuytrewq's picture
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Pretty good, but I used the 100g of lentils specified in the recipe, and as others have mentioned, it ended up a bit too watery. Also didn't much like the sweetness of the parsnips against the curry. Would replace them with something green if I made it again. There's a lot of potatoes! I only used 500g and added turkey and prawns instead for more protein.

essexbex's picture
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This dish is amazing and very cheap and easy to make. Worked it out to be roughly 46p per portion to make (makes about six portions) and we have it every week. It's yummy!

cr-dennis's picture
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lovely and quick,i used a butternut squash instead of parsnips.

angiebaybee's picture
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We made this for dinner and it delicious! Far better than expected and a filling dinner when served with warm naan bread. I had the leftovers for lunch the next day and it kept perfectly. Will definitely be making this again, yum!

brakeabrakea's picture

Very yummy!

I made a few changes...added more curry paste (I used green)...later added lemon juice to tone heat down a little but adding a great zest of flavor.

I added 4 parsnips (as I love them so much), green lentils instead of red, 5 cloves of garlic....annnnnd thickener at the end as it was too thin and more soupy - I wanted it thick like a chili.

neeshasihra's picture
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Love this recipe - it is a real winter warmer. As a lot of other people have mentioned also only used 150g of lentils. I add other root veg too, Butternut Squash, Swede, Pumpkin (depending on what I have indoors) I also use sweet potato as opposed to normal potato - yummy!

nick1956jarvis's picture

Delicious and so easy to knock together. I added some cauliflower,broccolli and mushrooms at different stages as it bubbled away but the original tastes wonderful as it stands although I did leave out the coriander as I can't stand the vile stuff.

amymac84's picture
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Loved the taste and was really warming but I have now tried it twice and couldn't get the sauce to thicken. I will take others advice and try using more lentils.

foodgoodn's picture
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Tasted great with pataks kashmiri masala curry paste and 200g lentils instead of 100g

chrissiemoz's picture
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Absolutely delicious. I added extra lentils (200g) as suggested , substituted 350 g potatoes for sweet potatoes, added an extra tbspn of curry powder and stirred some spinach through to add colour. Made 4 generous portions and served with natural yoghurt and a mini naan. I added an extra 75 calories by adding the extra lentils. This is a recipe I'll use again and again.

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.

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