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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fairystoryteller's picture
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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
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OOps! Forgot to rate it!

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

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

rgmdh1nd's picture
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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
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Absolutely delicious

kizmcg's picture
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Absolutely lush, and so cheap to make!

bryn2012's picture
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Wow! lovely.

chezwellington's picture
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A huge disappointment! I was expecting greatness based on all the positive reviews but, despite following the recipe to the letter (save for increasing the lentils to 150g), it was seriously bland and lacking something in the flavour department (the consistency was perfect). It had a horrible bitter taste and i ended up throwing the whole lot away. It needed much much more, as i think the curry powder on its own was what caused the bitterness. A big shame and a big waste.

chrismccarthy's picture
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Extremely healthy detox from usual meaty fare

shubunkin's picture
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Agree with all comments that this is great easy healthy comfort food on chilly days. Only advice is that it didn't reheat well.

lisamurch's picture
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Delicious! I used Sharwoods Madras paste and used half potato and half sweet potato. So good. Who needs meat? Will try adding butternut squash, spinach or peas next time but is perfect as it is.

victoria_mason's picture
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A delicious, filling veggie meal, which also froze well. Did it with just carrots, because I didn't have any parsnips. I'll definitely make it again.

klipspringer's picture
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Had this written in my book for ages and made it several times- totally forgot I found it here! I've been using soaked green lentils in place of red ones, and they still give that lovely down-to-earth, filling, yet really delicious flavour that goes so well with root veg. I love the spicy surprise of biting into what you thought was a lump of potato, and realising it was parsnip. Mm-mmmmm!

tardis231163's picture
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This is a very easy and tatsy meal. Any root veg can be used, try Sweet Potatoes.

fourhams's picture
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I've made this a couple of times. It definitely requires a longer time than stated. I put it in my slow cooker for a couple of hours at the end instead once and that worked well.

I used a small amount of tikka masala paste and also added a bit of cumin, garam masala, paprika and chilli powder.

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