Spicy root & lentil casserole

Spicy root & lentil casserole

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(599 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

  • Healthy
  • Vegetarian

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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15th Jun, 2015
This recipe was terribly bland and uninspiring. I made it because it seemed like a healthy, tasty vegetarian recipe that had 5 star ratings from a lot of people, but I can't for the life of me understand why. I threw the remainder of it away, and even my husband who eats anything didn't like this.
29th Jul, 2015
Maybe the cook spoiled the broth
29th May, 2015
I followed the recipe to a T, followed other peoples suggestions and added more lentils but unfortunately it was a complete let down :( it was very heavy (maybe because of adding too much lentils) and it tasted bland. Won't be making this again :-( its a shame as I really like lentils.
michelle_30's picture
27th May, 2015
Oh my.....i wasn't expecting this to be so tasty or filling but its a hit here!! Used tesco medium curry powder and added some left over mushrooms....its like a vegetable curry really but really delicious, quick and easy. Served with naan breads and will def make again. Thought this receipe is also good as a veg curry sauce for biriyani so will give it a try with that too yum!
5th May, 2015
Made this casserole lots of times. Do add extra lentils. Serves at least 6. It's really tasty!
19th Apr, 2015
Loved this recipe, and even went down well with the meat-loving boyfriend too! I halved all the quantities apart from the lentils, as was only cooking for two, but there was still loads! Only advice would be that you need a pretty huge pan, at least to start with, as when the veggies first went in it was hard to stir without flinging chunks of potato everywhere!!
4th Mar, 2015
Cooked this recipe tonight and loved it! I took advice from the previous comments about doubling the lentils and I also used sweet potato as i did not have any parsnips, this worked out beautifully! I will definitely be making this again soon!
23rd Feb, 2015
This was great. I was looking to use up parsnips I had in a veg box so I used four medium parsnips and two large carrots. Doubled the lentils. As others have said, it takes a bit longer than the recipe states for the veg to cook. I used a tbsp of garam masala, tbsp turmeric and about 1/2 tbsp chilli powder for the spice and I added it before the stock to coat all the veg in it (but I imagine it would be just as good either way). Really tasty, an excellent winter warmer and I will definitely be making it again.
9th Feb, 2015
My hubby made this and looking at the recipe I really didn't expect it to be as nice as it was, he made it with Turkey thigh meat and puy lentils. Just a really nice, simple combination of flavours. We started with one tbsp of curry powder and salt free stock so we could give some to our 8 month old baby and he loved it too! Added more curry powder and seasoning for us.
30th Jan, 2015
Substituted potatoes for sweet potatoes, the lentils for soy beans, and the yoghurt for a dabble of ricotta - Delightful!!! Did take longer than first thought but hey ho, it's delicious so who cares :)


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