This spicy root and lentil casserole is a perfect dish to warm up on cooler days. Combining tender potatoes, carrots, and parsnips with hearty red lentils, all simmered in a flavorful curry sauce, this dish is both comforting and nutritious. Topped with a dollop of creamy yogurt and fresh coriander, it's a satisfying meal that you'll love for any season.
Why You’ll Love This Recipe
This casserole is a comforting, one-pot meal that’s packed with flavor and nutrients. The combination of root vegetables like potatoes, carrots, and parsnips with red lentils makes for a hearty dish that is both filling and satisfying. The curry powder adds a rich depth of flavor, while the yogurt and fresh coriander on top give it a fresh, creamy finish. Whether you’re serving it as a family dinner or meal prepping for the week, it’s a versatile, plant-based dish that everyone can enjoy. Plus, it's easy to make and only takes about 40 minutes to prepare.
Ingredients
- 2 tablespoon vegetable oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 medium potatoes, cut into 2 cm pieces
- 4 carrots, thickly sliced
- 2 parsnips, thickly sliced
- 1 (400g) can chopped tomatoes
- 2 tablespoon curry powder
- ½ pint (300 ml) water
- 1 reduced-salt vegetable stock cube
- 1 cup (150g) red lentils
- 2 tablespoon fresh coriander, chopped (optional)
- 4 heaped tablespoon low-fat plain yogurt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prep Ingredients: Peel and dice the onion and garlic. Peel and slice the carrots and parsnips. Cut the potatoes into 2 cm pieces.
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Cook Onion and Garlic: In a large saucepan, heat the oil over medium heat. Cook the onion and garlic for 3-4 minutes until softened, stirring occasionally.
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Add Root Vegetables: Add the potatoes, carrots, and parsnips to the pan. Cook for 5 minutes, stirring until the vegetables start to brown.
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Add Stock and Spices: Dissolve the stock cube in boiling water, then add it to the pan along with the chopped tomatoes and curry powder. Bring to a boil, then reduce the heat to simmer.
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Add Lentils and Simmer: Rinse the lentils in cold water, then add them to the pan. Cover and simmer for 15-20 minutes, until the lentils and vegetables are soft and the sauce thickens.
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Finish and Serve: Stir in half of the chopped coriander. Serve hot with a spoonful of yogurt on top and garnish with the remaining coriander.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Variations
- Add protein: For a protein boost, add chickpeas or tofu.
- Spicy kick: If you prefer a spicier dish, add some chili flakes or chopped fresh chili when cooking the onion and garlic.
- Vegan option: Skip the yogurt or use a plant-based alternative like coconut yogurt.
- Different vegetables: You can swap the parsnips or carrots for sweet potatoes or squash for a slightly different flavor profile.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: This casserole freezes well. Once it’s cooled, transfer it to a freezer-safe container and store for up to 3 months.
- Reheating: Reheat on the stovetop over low heat until warmed through, or microwave in short bursts, stirring between each, until hot.
FAQs
Can I make this casserole ahead of time?
Yes, this casserole can be made ahead and stored in the fridge for up to 3 days or frozen for later use.
Can I use different lentils?
Yes, you can use other types of lentils, such as green or brown lentils, though they may require slightly longer cooking times.
Is this recipe suitable for vegans?
Yes, to make it vegan, simply skip the yogurt or use a plant-based alternative.
Can I add other vegetables to this dish?
Absolutely! Feel free to add other root vegetables like turnips, sweet potatoes, or parsnips for variety.
What can I serve this casserole with?
This casserole can be served on its own or with a side of rice or flatbread to make it a more filling meal.
How do I make this casserole spicier?
To make it spicier, add chili flakes or chopped fresh chilies when cooking the onions and garlic. You can also increase the amount of curry powder.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used in place of the canned tomatoes. Simply chop them up and add them to the dish.
How long does this casserole last in the fridge?
The casserole will last for up to 3 days when stored in the fridge in an airtight container.
Can I make this casserole in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Cook the vegetables and spices on low for 4-6 hours, adding the lentils for the last 30 minutes.
How do I thicken the sauce if it’s too watery?
If the sauce is too thin, you can simmer the casserole uncovered for a few extra minutes to allow it to reduce and thicken. You can also mash some of the potatoes to help thicken the sauce.
Conclusion
This spicy root and lentil casserole is the perfect meal for any occasion. It’s a hearty, flavorful, and satisfying dish that’s easy to make and packed with nutrients. Whether you’re craving comfort food or looking for a nutritious plant-based option, this casserole is sure to hit the spot.
Spicy Root and Lentil Casserole
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Spicy Root and Lentil Casserole combines hearty root vegetables like potatoes, carrots, and parsnips with protein-packed red lentils, all simmered in a flavorful curry sauce. Topped with a dollop of creamy yogurt and fresh coriander, this comforting, nutritious dish is perfect for any season. Packed with flavor, it’s a versatile and satisfying meal for family dinners, meal prep, or cozy nights in.
Ingredients
Ingredients:
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 medium potatoes, cut into 2 cm pieces
- 4 carrots, thickly sliced
- 2 parsnips, thickly sliced
- 1 (400g) can chopped tomatoes
- 2 tbsp curry powder
- ½ pint (300 ml) water
- 1 reduced-salt vegetable stock cube
- 1 cup (150g) red lentils
- 2 tbsp fresh coriander, chopped (optional)
- 4 heaped tablespoon low-fat plain yogurt
Instructions
Instructions:
- Prep Ingredients: Peel and dice the onion and garlic. Peel and slice the carrots and parsnips. Cut the potatoes into 2 cm pieces.
- Cook Onion and Garlic: In a large saucepan, heat the oil over medium heat. Cook the onion and garlic for 3-4 minutes until softened, stirring occasionally.
- Add Root Vegetables: Add the potatoes, carrots, and parsnips to the pan. Cook for 5 minutes, stirring until the vegetables start to brown.
- Add Stock and Spices: Dissolve the stock cube in boiling water, then add it to the pan along with the chopped tomatoes and curry powder. Bring to a boil, then reduce the heat to simmer.
- Add Lentils and Simmer: Rinse the lentils in cold water, then add them to the pan. Cover and simmer for 15-20 minutes, until the lentils and vegetables are soft and the sauce thickens.
- Finish and Serve: Stir in half of the chopped coriander. Serve hot with a spoonful of yogurt on top and garnish with the remaining coriander.
Notes
- Spicy Kick: Add chili flakes or chopped fresh chili if you want a spicier version.
- Vegan Option: Use coconut yogurt or skip the yogurt entirely for a plant-based alternative.
- Freezing: This casserole freezes well. Store it in an airtight container for up to 3 months
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: : Indian-Inspired
