Spicy root & lentil casserole

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Good Food

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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 61-80

• Gwennie

  19 January 2009

  Gwennie rated and commented on this recipe

  

  Made this with swede because I didn't have any parsnip and it was absolutely delicious.

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• leanne

  24 January 2009

  leanne rated and commented on this recipe

  

  really tasty and healthy

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• Cat

  29 January 2009

  Cat rated and commented on this recipe

  

  Very nice, and would probably have been even better if I'd remembered to buy the coriander. I'll have to try it again with the missing herb! I found it took longer to cook than suggested, though - after 20 minutes the veg and lentils were still a bit crunchy, and it took another 15 minutes to get everything soft.

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• bec

  31 January 2009

  bec rated this recipe

  

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• judy

  04 February 2009

  judy rated and commented on this recipe

  

  Really enjoyed this dish , added the extra lentils as suggested worked a treat .

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• Tanya

  04 February 2009

  Tanya rated and commented on this recipe

  

  This is lovely and so easy to make. It's become a regular meal in the house. I used 200g lentils and the consistency was lovely - not too thick. As the recipe suggests this is great served with naan bread. Try making your own - you'll never buy it again!!!

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• Jules

  05 February 2009

  Jules commented on this recipe

  Really delicious, we served it with an organic salmon fillet on top (chicken breast didn't work as well). However, for the amount of stock in there, I had to cook it down for nearly 40 mins to get it to the right consitency! Made this with aduki beans on another occasion (added in the last 10 mins of cooking time) when I was out of lentils and it was also excellent.

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• Jules

  05 February 2009

  Jules rated this recipe

  

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• mrsvandicamp

  06 February 2009

  mrsvandicamp commented on this recipe

  Has anyone tried this recipe in a slow cooker I got one yesterday and we are desperate to try find some recipes for it :)

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• Chris

  07 February 2009

  Chris rated and commented on this recipe

  

  I made this last weekend and had the same problem as other people - a litre of stock was too much so I had to boil it alot longer to reduce it down, by which time the potatoes had broken up alot. However, it tasted fabulous! I'll do it again, but with extra lentils/less stock.

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• Lovely Lisa

  08 February 2009

  Lovely Lisa rated this recipe

  

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• missjeanbrodie

  08 February 2009

  missjeanbrodie commented on this recipe

  This is really great veggie comfort food. I agree you need to add more red lentils than recipe states. I also prefer curry powder to curry paste having tried both ways. The yogurt at the end is an absolute must. Overall it ends up more like a very substantial soup than a casserole...so try serving in big soup or pasta bowls with naan bread to mop up. Enjoy...we do!

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• missjeanbrodie

  08 February 2009

  missjeanbrodie rated and commented on this recipe

  

  Sorry always forget to rate!

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• Recipes

  09 February 2009

  Recipes rated and commented on this recipe

  

  Really really lovely. It's also one of those great recipes where you don't really need to measure anything - just chuck in as much of everything as you fancy.

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• Picklepea

  09 February 2009

  Picklepea rated and commented on this recipe

  

  Delicious and filling - and healthy too! As others have we used 150g of lentils which seems perfect! Yum!

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• jayebeth06

  09 February 2009

  jayebeth06 rated and commented on this recipe

  

  Absolutely delicious! I used extra lentils as suggested and it was perfect. Filling, warming and nutritious. I will be making this regularly from now on as it was so quick and easy to make.

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• miss.moss

  12 February 2009

  miss.moss commented on this recipe

  The starch from the potato added to the carrot made it taste as if we had used sweet potatoes. A great solution to the quest for non-spicy food for my guests which I can quickly heat up with sliced hot peppers for me. Served without comment to carnivores, & everyone was happy!

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• busymummy

  15 February 2009

  busymummy rated and commented on this recipe

  

  Fantastic - a really tasty, quick and easy supper

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• gemgems

  21 February 2009

  gemgems rated and commented on this recipe

  

  this was so nice and really filling, cheap to make

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• rdrummond

  22 February 2009

  rdrummond rated and commented on this recipe

  

  Brilliant recipe and really easy to do. Would also suggest adding a little bit more of the lentils, but I guess this depends on how you like the texture. This may actually be even better on the second day after making :)

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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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