Spicy root & lentil casserole

Spicy root & lentil casserole

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(569 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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30th Jan, 2012
This is very, very nice! To get a slightly better protein/carb balance, I doubled the amount of lentils, halved the amount of potatoes and added another pint of stock. This way, it became a stew I could serve in a bowl without the need to add more carbs in the form of naan bread or rice. My (non-veggie) partner also loved it and I'll be making it again.
29th Jan, 2012
OK. I quite enjoyed it, and my wife too, but two teenage kids were not impressed. Probably won't make again.
27th Jan, 2012
This was a great recipie and went down a treat. I put chilli powder in instead, and put in 200g of lentils, and did a mix of sweet potato and normal potatos. Next time I do this, I'll add a sweede or turnip to add extra flavour. Plus, this is great to blend as a soup!
23rd Jan, 2012
A Firm fav - we have this all the time! Gorgeous.
21st Jan, 2012
A tasty way to use up the leftover veg in the veg box. Easy too!
21st Jan, 2012
I used about 200g of lentils, as it would have been very thin otherwise. No problems with the recipe or the result - I thought it was a bit underwhelming ultimately, but not bad by any means.
20th Jan, 2012
Made this last weekend and it was GREAT!! Didnt fry it first and just put all ingredients in a dish in the oven and cooked it at 180C for 2 hours. Thought it was better than the local takeaway!
19th Jan, 2012
What a fab and tasty dish, I used sweet potatoes instead of parsnips as I didn't have any but this was just so very yummy. Will def do this again, and again.
18th Jan, 2012
Perhaps I did something wrong, but I didn't really enjoy this dish. It was very sloppy (I should've chopped the veg into much larger pieces) and quite bland. I used medium curry powder - maybe a more exciting paste would make a difference. I'll eat the leftovers as it wasn't unpleasant, but I won't make it again!
14th Jan, 2012
Very easy to make, but a bit one-note. Definitely nicer reheated the next day.


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