Spicy root & lentil casserole

Spicy root & lentil casserole

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(541 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal378
  • fat9g
  • saturates1g
  • carbs64g
  • sugars0g
  • fibre10g
  • protein14g
  • salt1.24g
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  • 2 tbsp sunflower or vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 700g potatoes, peeled and cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 carrot, thickly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnip, thickly sliced



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp curry paste or powder
  • 1 litre/1¾ pints vegetable stock
  • 100g red lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • a small bunch of fresh coriander, roughly chopped
  • low-fat yogurt and naan bread, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  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.

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Comments (536)

maj5678's picture

Really easy filling winter warmer! I added a chilli and a little Worcester sauce. And used sweet potato, but as others have said, you can use almost any veg you have left over. Served with rice instead of nann. Great!

fenpoppy's picture

Simple to make, tasty, healthy and inexpensive. (Also really good mashed up as baby food so all the family can eat it!) Perfect!

fishez's picture

Love this recipe!

sbarnatt's picture

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

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

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

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

lovely and quick,i used a butternut squash instead of parsnips.

angiebaybee's picture

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

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

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

Tasted great with pataks kashmiri masala curry paste and 200g lentils instead of 100g

chrissiemoz's picture

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

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

Tasty and filling!


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