Spicy root & lentil casserole

Spicy root & lentil casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(560 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th May, 2016
Lots of flavour and a good texture. The base recipe itself could easily be used as a starting point for improv - simply use more stock to keep the liquid content and any additional solids in ratio. One thing I think that it could do with is some greens. Some baby spinach stirred in to wilt for the final minute would work. Or some courgette with the root veg. You could easily add some meat if inclined too; this dish is not just for vegetarians.
janellendarwen's picture
12th Apr, 2016
Beautiful dish. Made it for my vegan niece and her husband (minus the yogurt, of course) They loved it!
15th Mar, 2016
Been making this for years, love it!
13th Feb, 2016
really tasty, had some the next day and it tasted even better
19th Jan, 2016
Nice and cheap for a meat free night. That said I rarely have vegetable stock in so generally use chicken stock. I do add loads of celery too because we love it in most stews and use swede and turnip instead of potato. Don't generally bother with the Naan. Spice levels can be changed to taste. A lovely heart warming pot of goodness to come home to after a long walk in the woods with the dog
18th Jan, 2016
And now for another exciting episode of "Spicy Root and Lentil Casserole!"....A couple of things. First, I have a 6 liter multi-cooker with a non-stick surface, so oil was not necessary. (The multi-cooker part comes later). Like several others, I substituted turnip/sweet potato for the parsnips. In my case one of each. Also,I had to use brown lentils as the red ones are apparently out of season where I live. Everything was going according to plan until it came time to chop up the sweet potato and the steak knife which I had used successfuly to chop up everything else; simply was not up to task. I did what I usually do with problem root vegetables: Brought out the grater! Now that the sweet potato was grated, I couldn't very well saute it with the rest of the vegetables, so I opted to add it in with the water. After I had added the lentils and it was time to simmer I decided that there would be no better way to let the root vegetables absorb the flavors, than to slow cook! I switched the multi-cooker to "slow cook" and set it on "Low" for about 5 1/2 hours (surprisingly, I used the same amount of water as the recipe called for and everything turned out just fine. It was hearty and delicious, and I couldn't even finish the second serving! The cilantro really "makes the dish". While I liked it as a stew, the person who said it would make a good cream soup was right, and I too will be putting it in the blender. As for the sweet potato, the flavor was completely "absorbed into the dish". Great recipe!
14th Dec, 2016
Hi. I've only ever seen dried red lentils?
12th Jan, 2016
Very tasty, will prepare it again.
3rd Jan, 2016
Delicious. Just a tad carb-heavy protein-light for me as a confirmed carnivore but the flavours are top-notch. Four stars.
13th Dec, 2015
Oh how we love this in my house. It's usually made in the same week as the Pistou Soup (also on GF site) as there are always left over veg, half a celeriac, those few too many turnips, etc. I use the Patak's Balti paste as it suits our spice levels. But add some Nigella and cumin seeds when the onion and garlic are soft. Generally use 250g of lentils and therefore a bit more stock never measure that! End up freezing at least 2 portions after feeding two very hungry men and myself. All served with some flat bread.


goodfoodteam's picture
29th Jan, 2014
Hi there, thanks for your question. You can freeze this dish once cooked and cooled. The texture will change a little once reheated, but the taste will be fine. Thanks, BBC Good Food team
15th Aug, 2013
I would freeze it when it was partially cooked and left to cool. This should hopefully prevent the potatoes turning to mash! Then defrost fully and cook as normal.
14th Aug, 2013
I have frozen it, but it tastes best fresh.
6th Aug, 2013
I'm sure you can freeze it. Make sure it's cold before you put it in the freezer and expect it to break down to something quite soup/puree like when you thaw it again.


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