Spicy root & lentil casserole

Spicy root & lentil casserole

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(532 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 (533)

meganlegh's picture
5

really tasty and healthy

gwenniep's picture
5

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

jeninbrighton's picture
4

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

debs3016's picture
5

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

debs3016's picture
5

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!

claremanning72's picture
5

Very simple recipe, lovely taste!

edeakin's picture
4

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

amcoop's picture
5

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.

theedda's picture
5

Brilliant! The yogurt really makes it.

islamae's picture
4

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.

hickmanh's picture
5

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.

pupsiecola's picture
4

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

gillh007's picture
5

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!

shyde4444's picture
5

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

gogginsfood's picture
5

Even better the next day!

dragonjojo's picture

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

mrsroe's picture
4

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.

mandypritchard's picture
5

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

charliebug's picture
5

Lovely cosy food!
I used squash and sweed with the potatoe and turnip. Took slightly longer to soften the sweed but tasted great.

veggiecooker's picture
5

A great Autumn dish - great meal for seasonal veg and warming meal for this cold weather!

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