Spicy root & lentil casserole

Spicy root & lentil casserole

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(562 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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16th Sep, 2014
A bit of chopping involved, but very worth it, and it makes a lot! Nice flavour, a very comforting and cheap dish.
26th Jul, 2014
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
8th Jul, 2014
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!
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!
26th Mar, 2014
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.
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!
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.
rosievimes's picture
18th Feb, 2014
Made this for dinner last night, and have to agree that it is wonderful. Very quick and requires little effort, but tastes great! The sauce needed a little thickening at the end (I used a little cornflour), but otherwise it turned out perfectly. Served with some plain naan and natural yoghurt, as suggested, and it went down a treat. Will certainly be coming back to this
10th Feb, 2014
I made this with pataks bhuna paste(all i had in) put allsorts extra in inc handful sultanas, frozen peas, peppers for colour. I took advice and added half sweet potato, half standard and extra lentils and some green lentils for texture, basically add what u have in! It was vv good. am going to try the coconut naan bread idea tomorrow.It made loads enough for 8 hungry walkers , very cheap too
4th Feb, 2014
This is sooooooo so good. I cooked it for quite a lot longer than was recommended, and added a bag of spinach right at the end. I also added a teaspoon of Chinese five spice along with the curry powder, after seeing this done in another recipe on here. Delicious.


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