Spicy root & lentil casserole

Spicy root & lentil casserole

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(562 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, questions and tips

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lucielovestomakeandbake's picture
lucielovestomak...
11th Dec, 2014
5.05
My partner and I (I'm the veggie) had this one cold afternoon with garlic naan bread. It was lovely yet can't work out if it was a soup, curry or caserole but was wonderful regardless! Never eaten many lentils and my partner was unsure yet it just bulks it up and was very filling. It was also very cheap to make :-)
VicsBM
11th Dec, 2014
5.05
This was delicious! More of a mild curry than a casserole really. I served it with basmati rice, and the yogurt and fresh coriander garnish were the perfect finishing touch. I actually like the lack of intense spice, as you really get the flavours of the root veggies coming through. My slight changes were 1 extra clove of garlic, double the lentil quantity, and I used both sweet potato and parsnips, along with the carrot and potato. Cooked it for thirty minutes - done. Easy, healthy and filling!
clintwestmetal
9th Dec, 2014
This was excellent but I made a few changes- Halved the quantities of the main veg and stock, kept with 100g red lentils and added a tin of chopped tomatoes while going with thai red curry paste and powder. Cooking time of 15-20 mins is scarcely believable though, I had to wait over 80 mins before the potatoes were tender. Personally, I think this might be one for the slow cooker with plenty of chicken added next time. Anyone saying this is bland should add more curry paste/powder and chopped tomatoes as this is one of the tastiest dishes I've ever made. Nice bit of kick to it as well without being too spicy.
jayyboyy
21st Nov, 2014
5.05
Keep to the timings...gets a bit thick otherwise, but lovely meal!
bininbe
16th Nov, 2014
5.05
Wow, what a winner! Added more lentils, used sweet potatoes in place of parsnips and some grated coconut...delish! Can't wait to make it for my mum!
lemonmelts
7th Nov, 2014
5.05
Lovely, healthy recipe. Needs more lentils than stated in recipe though.
libra1973's picture
libra1973
2nd Nov, 2014
Loved it. Will add some more lentils the next time.
aliciapearce23's picture
aliciapearce23
25th Oct, 2014
3.8
This is great with sweet potato and chicken too!
RedPanda14's picture
RedPanda14
4th Oct, 2014
5.05
I love, love, love this recipe! I've made it twice now and both times have been delicious and very filling! It's low in fat so who can complain?! I blended the ingredients so made a soup with it, but it was just as lovely. :) I also used a mix of potatoes and sweet potatoes as I don't like parsnips. The serving suggests for four, but I have enough for at least six!!! Served with home-made Naan, it makes a satisfying main meal, perfect for the coming winter months!
rumripple
22nd Sep, 2014
5.05
Great recipe, so quick and tasty. I did cook it for maybe 15 mins longer than stated and added slightly more lentils so it definitely wasn't too watery but I can see how it would be if only cooked for the stated time. It's so good though, a new firm favourite.

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