Spicy root & lentil casserole

Spicy root & lentil casserole

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(541 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
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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.

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Comments (536)

proberts91's picture
5

I changed some of the root veggies - sweet potatoes for parsnips and some swede for a bit of the potato and it was still delicious.
We aren't veggie but love healthy veg cooking - even my four kids!
Lovely healthy, economical family food.

bellymonster3's picture
4

Really nice way to use up the last few veg.I used 150g of lentils and 1\2 tin of plum toms,will definatley make it gain.

wendyrocks's picture
5

Cheap, simple, tasty, vegetarian and low fat!!!

dansmum's picture
5

this is one of our all time favourites. So tasty, easy and healthy. Great for using up root veg and I sometimes use squash or swede. You can make it your own by using more or less spice, or a different curry paste. Highly recommended!

msmooo's picture
5

I made this in my slow cooker, only adding the potatoes,lentils & onions, and towards the end of cooking threw in a cup of frozen peas. I stuck to the 100g of red lentils, but reduced the liquid by half for the slow cooker. I used a curry sauce sachet, as I didn`t have any paste, plus stirred in at the end about 1/4 cup coconut milk, as I din`t have yogurt. I was quite surprised how well it turned out. I think the successfulness of the recipe probably relies more on the curry paste/ sauce being used, than actual cooking skills. But I think I will use this method again, it`s great for our current winter weather in NZ.

lindseybowers's picture
5

Fabulous. My meat-loving boyfriend loved it. Even though he first tried to talk me into putting some sort of meat in it, he agreed after we ate that it didn't need any- so much taste on its own.

I added some mushrooms for variety and extra chilli and turmeric to up the taste factor :-).

slinkysladey's picture
5

Delicious - like many others, I used more lentils to thicken it slightly. Served with naan it is a delicious hearty meal but healthy too!

jenniecox's picture
5

What a really great recipe! I cooked this in my slow cooker and came home to a lovely aroma! Really great if you are following the Slimming World diet! very filling!

cookiedough74's picture
5

I forgot the natural yoghurt - but we did not mind, served with naan breads, perfect. This would also work with some spinach stirred through.

bolette's picture
3

OK, but nothing special. Good for a cold Winterday.

allendeath's picture

I love this recipie, even my meat loving hubby enjoys this. For the first time eve I have bought a bag of lentils and used them all, they usually sit in the shelf for about 18 months before being binned! My eyes have been opened to puses. Any root veg will go in here but the parsnips are a joy in this meal. We like our curry hot so use the madras paste for this and it is lovely.

kjmtidea's picture
1

I was really disappointed with this recipe, after all the great reviews I was expecting it to be really nice. It was pretty bland, my kids wouldn't even eat it and they will eat anything!

cocovanilla's picture
5

This was yummy and interesting - I've never eaten lentils before and had no idea how to use them but it was easy! Lots of flavour and spices, even my picky boyfriend ate it! My only problem was our casseroles were too small for this recipe!!

cheriepope1's picture
5

Great recipe, didn't have enough veg stock so used half veg and half chicken stock.....tasted great!

lizlemur's picture

This dish is wonderful; I love it. My husband said it would be nice served with a few sausages; don't think he understood when I said I was going to veggie twice a week! I have made it several times now with great success each time; great the next day

It doesn't look that great as my 2 year old will tell you 'sick, sick' were his words as I place it in front of him!!! After convincing him it wasn't something his baby brother had produced he scoffed the lot :o)

looy-loo's picture
5

Fantastic and really simple. I doubled the quantity of lentils and added some quartered tomatoes towards the end and a couple of handfuls of spinach.

scooby23's picture

This is a fantastic recipe. Very healthy & very filling. I added a 400g can of chickpeas & a 400ml can of light coconut milk with the lentils & simmered for 20 mins...delicious!

wee_nu_nu's picture
5

Gorgeous! made it last week, even my veggie-phobic boyfriend ate some & liked it!
Gonna try some sweet potato & stronger curry powder next time.

offcolour's picture
5

150g of lentils and Wilja potatoes fitted the recommended cooking time just right.
2 tbsp of Schwartz medium curry powder was nicely spiced, but not hot.

kingthorpe's picture

Added browned chicken thighs to recipe for those who cannot do with out meat even for ONE meal (ahem! you know who you are) and it was a lovely addition. love the texture created by the lentils

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