Spicy root & lentil casserole

Spicy root & lentil casserole

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(560 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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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 :)
27th Jan, 2015
Extremely easy and tasty - thoroughly enjoyed even by 2 carnivores
20th Jan, 2015
DELICIOUS. Easy and healthy. Can't go wrong. Had to cook for a little longer than suggested but perhaps my veg chunks were too large.
12th Jan, 2015
Delicious. Will definitely make again. Would not change the recipe except add another 5 mins cooking time.
9th Jan, 2015
Made this the other day for two so halfed all the ingredients (a bit less than half the amount of potatoes). Used about half a butternut squash cut into chunks instead of parsnips. Didn't bother with the naan and we were both still very full after finishing! Absolutely delicious, will definitely be making this again soon.
9th Jan, 2015
Tried this yesterday, omitted the potatoes, doubled the lentils and added half a sweet potato and a whole swede. It was delicious! perfect for winter, filling, healthy and super easy and cheap to make (which is always a bonus as a student!) definitely a new favourite.
8th Jan, 2015
I loved this simple dish, will say that timing must represent very small chunks and i did the opposite and used large cut veg and potatoes. simmered for about 80 mins. used turnip instead of parsnip and 4 tbsps of curry powder. cheap, cheerful and amazingly light.
6th Jan, 2015
Best thing I've eaten in ages! I added chicken and didn't bother with the yogurt. Delicious!


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