Spicy root & lentil casserole

Spicy root & lentil casserole

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(569 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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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.
falafellover
16th Sep, 2014
5.05
A bit of chopping involved, but very worth it, and it makes a lot! Nice flavour, a very comforting and cheap dish.
Mand89
26th Jul, 2014
5.05
Gorgeous! Changes I made though: Only used half the vegetable stock, green lentils instead of red, added 1 red and 1 green pepper, freshly grated ginger, garlic salt, salt & pepper, cumin, garam masala, tumeric, and lots of crushed chilli and chilli powder ( I like my food with a kick and it would have been too bland otherwise)...cornflour needed at the end to thicken up and served with creme fraiche and wholegrain rice. Plenty left over for tomorrow's lunch :)
shikiraclare's picture
shikiraclare
8th Jul, 2014
5.05
A fantastic energy boosting dish that is affordable to most people's budgets. I often add Spinnach leaves a minute before the end of cooking time, and a teaspoon full of Pesto, which somehow entices the curry spices, added at the start, to fuller flavour. Thanks for the brilliant recipe!
Elihanna
31st May, 2014
One of my favourites from this site and one I've made again and again, I really recommend this. As others have said, it takes longer to cook than the recipe suggests, and there are a lot of white potatoes so it's nice mixed with sweet potatoes. I use sour cream rather than natural yoghurt but same effect, and it's necessary to break up the flavour. Don't forget the naan, also essential. This makes a lot so great for freezing. Enjoy!
i05wahan
26th Mar, 2014
3.8
Yum!! I just made this for my friend and I; as other comments suggested I used 100g lentils, even though I had halved the rest of the recipe, and sweet potato in place of the potatoes. It took around 40 minutes to cook rather than 15-20 but maybe my vegetables were too big? Once it was ready it was amazing! I served it with pitas as I didn't have any naan and didn't have time to make some. A really good, filling, warming dish, thanks.
RhiannonWynn
23rd Mar, 2014
I'm at university and I made this for my dinner last night and I loved it, it was so cheap to make and I had loads left over that I can freeze and have whenever. I will definitely make it again!
soulandelalanne
23rd Feb, 2014
Very good basic recipe. I used much more garlic, added couple big chunks of ginger, left whole, 2tbsp Thai red curry paste , dble quantity of lentils, some white cabbage as well as it needed eating up and cple of tsp mango chutney with cple tbsp low fat creme fraiche stirred through at the end, oh and some desicated coconut, and served as above with yoghurt n coriander. Good depth of flavour and quite strong. Just the right consistency for a dahl. I noticed somebody had added some desicated coconut and honey to the naans, I didn't use the honey but the coconut was a lovely touch. Beautiful meal , definitely will make again.

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