Spicy root & lentil casserole

Spicy root & lentil casserole

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(563 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
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  • 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.

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Comments, questions and tips

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7th May, 2012
delicious,had to replace parsnips with swede which was in the fridge. Swede takes at least 5 to 10 minutes longer than the rest so needs finer cutting and best to start it first with the onions before adding the carrots and potatoes
1st May, 2012
this is just...amazing, best recipe i've used on this site! MAKE IT NOW!
29th Apr, 2012
Yumtastic - love this recipe! It's one of our staples. Cheap, easy, healthy and delicious!
28th Apr, 2012
Delicious! Took longer than stated, and made enough for at least 6 servings. Having the yogurt with it really makes it.
27th Apr, 2012
Lovely and easy to make. I added an extra 50g of lentils and some dried red chillis.
24th Apr, 2012
I took a lot of comments on here on board and made the following tweaks; Increased lentils to 175g, added some more ground spices and some tomato puree and substituted cauliflower for the parsnip. It was perfect in consistency but a little bit bland for me still - needed a good seasoning of salt (more than I would normally use). However my two children ate big bowls of it and really enjoyed it and anything that gets my kids to eat veg is a fantastic recipe in my book!! Will definitely make it again.
24th Apr, 2012
Delicious and very, very easy
21st Apr, 2012
This was a really delicious meal! Simple, very filling and a great way of using up vegetables, i used 200g of lentils as it would have been abit thin otherwise. Ive made this a number of times now, one of me and my family's favs! it doesnt look too pretty when presented but doesnt really matter as it tastes amazing, it also freezes brilliantly. great warming meal, thanks!
19th Apr, 2012
Didn't like it at all. We ended up throwing it out and getting a takeaway. :-(
9th Apr, 2012
Like others I added more lentils. I cut down on the potatoes to adding more carrots and some celeriac. Yum!


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