Spicy root & lentil casserole

Spicy root & lentil casserole

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

Prep: 10 mins Cook: 35 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp sunflower or vegetable oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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
    Potato

    Potato

    po-tate-oh

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

  • 4 carrot, thickly sliced
    Carrot

    Carrot

    ka-rot

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

  • 2 parsnip, thickly sliced
    Parsnip

    Parsnip

    par-snip

    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
    Lentils

    Lentils

    len-til

    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

    Yogurt

    yog-ert

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

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.

Ads by Google

Comments, questions and tips

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

Comments (534)

gingercakes123's picture
5

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
5

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
4

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
5

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
5

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
5

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
5

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
5

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
5

Gorgeous, everyone loved it!

lynnecedwards's picture
5

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
5

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.

sian-life-1986's picture
5

Delicious!!

katemay95's picture
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
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
4

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

uk2901's picture
5

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

karengimson's picture
5

quick and simple to make

fairystoryteller's picture
5

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

Pages

Questions (12)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (4)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…