Spicy root & lentil casserole

Spicy root & lentil casserole

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(779 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…

  • 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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21st Jun, 2020
Really tasty recipe - I forgot to add the lentils so sauce needed to be thickened. Mild curry flavour so you could add more spices depending on who's eating it. Easy to cook.
2nd May, 2020
Following the recipe this was a very bland dish and took longer than the suggested cooking time to reduce the stock. I noted the "tips" section here too late and wished I'd seen that earlier as most suggestions seem to improve the taste.
30th Mar, 2020
Delicious and simple to prepare.
4th Feb, 2020
Really tasty - I diced the veg fairly small (around half a cm - 1cm) especially the potatoes, and this did work in the time stated. I served it with coconut yoghurt, parsley, toasted flaked almonds, mango chutney and poppadoms. Super filling and perfect for a chilly midweek evening!
3rd Jan, 2020
Really tasty, will definitely make this again
7th Oct, 2019
I doubled the lentils As some people suggested It was so tasty and we all loved it. Thank you
13th Mar, 2019
I made it using just potatoes and chicken stock and it was very good! Quick and easy to make and very economical.
4th Feb, 2019
Tastes great!
Short Hamstrings
12th Oct, 2018
This is a tasty dish and really easy to make. I doubled the amount of lentils as others have suggested. Next time I would roast the root veg for a short while instead of trying to brown it in the pan, which didn't work very well. It was still delicious though so not a major issue!
15th Sep, 2018
My husband and I loved it even though we aren't vegetarian. We thought it tasted very authentic. I doubled the amount of lentils and stock as well as roasted the veg in spices in advance.


15th Jul, 2020
Hi, This is a regular in our winter menu, but which vegetable could I use instead of parsnip in the spring or summer? Thanks a lot for your help.
lulu_grimes's picture
17th Jul, 2020
Hi, You could use a summer squash or butternut squash, or you could leave it out and add extra carrot and potato. You could also add courgettes if you added them later, they'd only need about 20 minutes or even some green beans. Lulu
nananelle's picture
18th Nov, 2019
Hi, I have just made a big batch of this and as I am the only vegetarian in the house I only need one portion for tonight’s dinner, is it safe to freeze the remainder? Thanks Ellen
John Doe's picture
John Doe
19th Jan, 2019
It says 1 litre/1¾ pints vegetable stock. Does it mean that only 1 litre of stock is used or 1 litre and 1¾ pints which than would be roughly 1.8 litres
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. You just need 1 litre (the other is simply the same quantity in imperial measurement.)
20th Feb, 2017
Does anyone know if the nutritional information is based on the naan bread also?
goodfoodteam's picture
3rd Mar, 2017
Hi there, no the nutrition does not include the servings suggestions, ie neither the yogurt nor the naan.
1st Jan, 2015
Hi, can anyone advise if I can cook this in the slow cooker? Any tips how to cook in the slow cooker please? Many thanks.
13th Aug, 2015
I've cooked this in a slow cooker and it worked well. I sweated the vegetables first as in the recipe (my slow cooker has this function so all done in the one pot). When i added the stock I used enough to cover the vegetables and lentils so maybe used a bit less than in the recipe. You probably know how much liquid is right for you cooker. Then I cooked it on high till it automatically switched to 'keep warm', about 4 hours. It was so easy and low faff, recommend you give it a try.
goodfoodteam's picture
8th Jan, 2015
Hi fionaandwill, thanks for your question. We haven't tested this recipe using a slow cooker so cannot guarantee perfect results, but can't see any reason why it wouldn't be ok to do so and would suggest perhaps not cooking it for much longer than 4 hrs. You may however, want to add the lentils later on in the cooking process so that they don't turn to mush. Hope this helps, let us know how you get on. 


19th Mar, 2020
If you add the extra lentils you do need to add extra water or its dry. Bit dull needs help. More interesting veg, less potato and some real spices to live it a lift. I’d add some cardamom and black mustard seeds.
Zoe ML
25th Oct, 2017
Like other tips, halve potatoes; add half a butternut squash; Knob of chopped ginger and two fat green chillies w/ garlic For more authentic spice use niger seeds 2 tsp, cumin 2 tsp, ground coriander 2 tsp, cinnamon 1 tsp, curry powder 1 tsp; Can of chopped toms; Bag of spinach at the end; Dollop of Creme fraise; Naan topped with desiccated coconut and honey a must as a side!
18th Oct, 2015
Made this last week,bloody lovely... added a can of tomatoes and twice the amount of lentils (200g) & let it simmer for a good 1hr. Perfect winter warmer,just about to make another batch.
26th Jan, 2014
Loved this recipe... so simple and both my girls (aged 6 and 7) ate it up without making any fuss at all, which I was waiting for given they had never eaten lentils before! Some tips... 1. add double the amount of lentils, this thickens it up and gives a great flavour 2. Too many potatoes for my liking, perhaps swop with sweet potato instead? 3. takes about 10 mins more to cook that the recipe stated to get the potatoes soft enough to eat - but if you used sweet potatoes I'm sure they would cook quicker. 4. Creme fresh on top is a must, along with the coriander 5. serve with naan breads - I put a splash of water, dessicated coconut and honey drizzled on top before popping them in the oven for five mins - the girls loved mopping up the juice/soup left over with the naan! This recipe was a real hit and I will be doing it again and again!
12th Dec, 2013
I love this recipe. However, I add a little flower at the end because the curry always ends up a little too runny.
23rd Sep, 2013
Used quorn pieces for a change, 4 tspTikka powder, frozen coriander and a tin of tomatoes. My husband (big meat eater) was dubious but actually loved it! I'm a veggie and it was great with a little kick from the tikka powder.
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