Spicy root & lentil casserole

Spicy root & lentil casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(449 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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.

sian-life-1986's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious!!

katemay95's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fast, filling & perfect for a cold winter day. I upped the lentils to 150g as recommended- the consistency is perfect. A sprinkle of chilli flakes with the onion and garlic gives some great heat.

jcardrick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this for supper tonight and we all loved it. Used 150g of lentils and only 750ml of stock and the consistency was just right. Didn't have parsnips so used sweet potato, squash and a little swede instead. Also added some chilli flakes with the curry powder. Will definitely do this again

michellebogers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used chickpeas instead of lentils, and added some chilli flakes to spice it up. delicious!

uk2901's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make and simply delicious! I added a little bit of chilli and it was just perfect!

karengimson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

quick and simple to make

fairystoryteller's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Followed others' suggestion and upped lentils to 150g. Just right. Easy healthy meal - good for weeknights. Recommended.

fairystoryteller's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Followed others' suggestions and used 150g lentils. Just right. Good easy and healthy meal for weeknights. Served it with naan bread and rice for those who preferred. Recommended.

janellendarwen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

OOps! Forgot to rate it!

janellendarwen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my niece and nephew who are vegans so left out the yogurt. They loved it and have asked for it again. I only used 1 parsnip but put some squash in as well.

clairekenny25's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love it. Made it a few times now.

hadfieldk's picture

Doubled this to make and freeze and smells delicious but there is far too much stock! Would recommend using 3/4 at first, then adding the rest if needed. Now I have a very watery casserole and no lentils left to thicken the sauce! I thought these recipes were tested 3x?! Bit disappointed as I feel i've wasted my time / ingredients.

hadfieldk's picture

Doubled this to make and freeze and smells delicious but there is far too much stock! Would recommend using 3/4 at first, then adding the rest if needed. Now I have a very watery casserole and no lentils left to thicken the sauce! I thought these recipes were tested 3x?! Bit disappointed as I feel i've wasted my time / ingredients.

swalji's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasted delicious. Kids and adults loved it. Served along side roasted chicken. Would add 50g more lentils next time.

janellendarwen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for some Vegan relatives and served with basmati rice. Added bit more curry powder. They loved it!!!

rgmdh1nd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant recipe! Wasn't sure at first how this recipe would turn out with these ingredients but we are amazed at how nice it is. Used parsnip, carrots and sweet potatoes and served with mango chutney. Delicious and so healthy!

2cvnick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious

kizmcg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely lush, and so cheap to make!

bryn2012's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow! lovely.

Pages

Questions

Tips