Spicy root & lentil casserole

Spicy root & lentil casserole

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(708 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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14th Dec, 2016
Hi. I've only ever seen dried red lentils?
12th Jan, 2016
Very tasty, will prepare it again.
3rd Jan, 2016
Delicious. Just a tad carb-heavy protein-light for me as a confirmed carnivore but the flavours are top-notch. Four stars.
13th Dec, 2015
Oh how we love this in my house. It's usually made in the same week as the Pistou Soup (also on GF site) as there are always left over veg, half a celeriac, those few too many turnips, etc. I use the Patak's Balti paste as it suits our spice levels. But add some Nigella and cumin seeds when the onion and garlic are soft. Generally use 250g of lentils and therefore a bit more stock never measure that! End up freezing at least 2 portions after feeding two very hungry men and myself. All served with some flat bread.
29th Nov, 2015
Love this dish, made it a few times now and it's a massive hit in our household! Not a fan of curry powder so as per some of the other comments I substituted it for tumeric, cumin and some garam masala. I also reduced the amount of potatoes a bit and added some turnip. Really tasty!
13th Nov, 2015
This so much tastier than I thought it was going to be! I used a mix of sweet potatoes and white potatoes and a tikka masala curry past from Waitrose. I served it with cauliflower rice to keep it super healthy. I would say this is a vegetable curry not a casserole but whatever you call it I will be making it again. Yum Yum
12th Nov, 2015
I found this not pleasant to eat, but after one portion whizzed it in a blender and added water. It made a great soup and many portions!
5th Nov, 2015
This is such a lovely and simple recipe! Really easy, tasty and filling. I've made it a few times and prefer to use sweet potato instead of parsnips but it's delicious either way. It is filling enough without the naan but nice to have something to mop it all up with! Also fed to a meat-eater and he really enjoyed it.
20th Oct, 2015
This is delicious! My meat-eating boyfriend loved it too. Next time I'm going to use sweet potato and double the amount of lentils like a lot of people have suggested. It's a firm mid-week favourite in our house now!
Curry fan
3rd Oct, 2015
Was quite sceptical about this but its blooming lovely (coming from an avid meat eater) . Stuck to recipe exactly apart from adding mushrooms & a tin of tomatoes as part of the stock. Used Veeraswamy medium mohglai curry paste (from Waitrose) which I think made it as they are wonderful curry pastes. Will defo make again. I also cooked it for a lot longer before adding the lentils (about an hour on a gentle simmer) as my veggies were quite chunky and I like the sauce to be well reduced.


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