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Spicy root & lentil casserole

Spicy root & lentil casserole

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(572 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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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!
lucielovestomakeandbake's picture
11th Dec, 2014
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 :-)
11th Dec, 2014
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!
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.


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