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Spiced lentil & root vegetable braise


  • Heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic until tender. Then add the carrots, parsnips, sweet potato, chats and curry paste. Toss for 5 mins or so to coat well, before adding 4 cups stock with the lentils and seasonings. Mix well and bring to the boil.
  • Turn the heat down and gently simmer for about 30 mins until the lentils are tender, adding more stock if needed. Taste for seasoning.
  • To serve, spoon the braise into individual bowls and spoon a dollop of yoghurt on top and sprinkle with parsley.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 medium carrots, peeled & sliced
  • 2 parsnips, peeled & sliced
  • 1 medium sweet potato, peeled & sliced
  • 8-10 chats (baby potatoes), scrubbed well & halved
  • 2 tbsp mild curry paste
  • 4½ cups vegetable stock
  • 200 gm red lentils
  • sea salt & freshly ground pepper
  • plain yoghurt 
  • 2 tbsp chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm