Spicy root & lentil casserole

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Good Food

115 ratings

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1. Video tutorial: Making stock

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.

Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

Latest comments and suggestions

Results 41-60

• Laura

  30 October 2008

  Laura rated this recipe

  

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• mandy3814

  31 October 2008

  mandy3814 rated and commented on this recipe

  

  beautiful! a real warmer....like others I used 150g lentils and this has just become a firm favourite!

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• Rachel

  08 November 2008

  Rachel rated this recipe

  

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• TracyJane

  11 November 2008

  TracyJane rated and commented on this recipe

  

  Yummy! I didn't have the extra lentils, as other users have suggested (in fact I only had about 90g), so I added 900ml of stock. The results were really thick and hearty. I also added a couple of turnips and some salsify for a bit more variety, left out the coriander and yogurt as I didn't have any and served it with some plain homemade bread. it was really delicious for dinner last night and even better when I ate the leftovers for lunch today! Give it a try.

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• dragonjojo

  19 November 2008

  dragonjojo commented on this recipe

  fantastic, scrummy, delicious, thank you for inventing it! totally my favorite one pot so far, im a vegetarian and even my carnivore family loved it, i used 150g lentils and it had perfect consistency

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• lovelyfood

  23 November 2008

  lovelyfood rated and commented on this recipe

  

  Even better the next day!

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• sara

  01 December 2008

  sara rated and commented on this recipe

  

  Absolutely delicious and loved by all the family! Lots of compliments, the best recipe I have tried on site so far!

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• Zoe7284

  12 December 2008

  Zoe7284 rated this recipe

  

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• Raffie

  27 December 2008

  Raffie rated this recipe

  

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• Gillh007

  30 December 2008

  Gillh007 rated and commented on this recipe

  

  Wonderful. You must try this. Agree with others, I put more lentils in (200g), which made it nice and thick. For the curry paste, rec Pataks Curry Paste - Tom & Coriander. Lovely taste, both veggie and meat eaters will love. :0) Will do many times again!

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• pupsiecola

  04 January 2009

  pupsiecola rated and commented on this recipe

  

  I make this quite often now. Is very tasty with a naan bread, and even better the next day!!

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• Mrs H

  06 January 2009

  Mrs H rated and commented on this recipe

  

  I made this last night and my husband and I thought it was delicious. Definitely one I'll make again and very quick and easy to cook. I used Pataks Korma paste but added a bit more than the recipe states.

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• EleWilliams

  07 January 2009

  EleWilliams rated and commented on this recipe

  

  A good mid-week fall back recipe but I personally found it a little potato heavy. I used some jerusalem artichokes and other bits n bobs the 2nd time which made it a bit lighter. I also added a little grated coconut cream at the end and some lemon juice - really perked it up.

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• TheEdda

  08 January 2009

  TheEdda rated and commented on this recipe

  

  Brilliant! The yogurt really makes it.

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• MushyPeaBrain

  09 January 2009

  MushyPeaBrain rated and commented on this recipe

  

  Cooked this last night and my husband can't stop raving about it! I used 150g lentils as recommended by others and that was just right. It's a lovely warming winter dish that is also surprisingly filling. Can see this becoming a family favourite.

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• Liz

  10 January 2009

  Liz rated and commented on this recipe

  

  Really, really tasty and very easy to make. Perfect for winter & using up your left over veggies!

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• Eli & Ben's Mum

  10 January 2009

  Eli & Ben's Mum rated and commented on this recipe

  

  Very simple recipe, lovely taste!

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• dj

  12 January 2009

  dj commented on this recipe

  I have just made this and it tastes delicious. However it was more like a thick soup than a casserole. I added the 150g lentils and just over 1 litre water. Any ideas why mine did not thicken? Thanks!

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• dj

  12 January 2009

  dj rated and commented on this recipe

  

  Thickened after i left it standing for 10 mins. was delicious!!

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• jeninbrighton

  17 January 2009

  jeninbrighton rated and commented on this recipe

  

  Really nice! I had to cook a little longer than the recipe suggested, to get it to break down. But guests enjoyed!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Super healthy

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

Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

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