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A spiced root vegetable & lentil stew


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the garlic and onion until quite tender. 
  • Then add the remaining vegies with a little fresh oil, if needed. Turn the heat down, stir well and gently cook for about 15-20 mins, stirring regularly. 
  • Add the curry paste and mix well to coat the vegies. 
  • Then add the stock, lentils and a good pinch of salt. Stir and rapidly simmer for about 15 mins until the lentils are tender. Taste for seasoning. 
  • Serve the stew in individual bowls with a good dollop of yoghurt and a sprinkling of coriander on top.


  • olive oil
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 4 carrots, peeled & cut into rounds
  • 4 parsnips, peeled & cut into rounds
  • 1-2 swedes, peeled, halved & cut into half rounds
  • 12 chats (baby potatoes), scrubbed & quartered or halved 
  • 2 tbsp mild curry paste
  • 1 litre vegetable stock
  • 100-150 gm orange lentils
  • sea salt & freshly ground pepper
  • plain yoghurt
  • 3-4 tbsp chopped fresh coriander

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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