Carrot, Parsnip and Lentil Casserole – Root Vegetable Harmony

Winter arrived last week. Earlier than usual. People huddled in their coats and scarves, exchanging comments of incredulity that this chilly weather of hail and snow flurries should come in October! Weather forecasts promised a last glimpse of warm weather, but that never came. Now, it seems, Winter is here to stay.

So, out come the hot water bottles, the gloves, the hats, the fleece-lined boots – and of course, food that warms the soul. In the kitchen, I love the change of seasons and how it is reflected in food; now it is certainly time for big bowls of steaming stew or soup, preferably eaten in front of a log fire.

The best thing about stews and casseroles, to my mind, is the fact that you can use up anything you happen to have lying around and you can make it up as you go along. You can see my other casserole recipes here.

How to make lentil casserole with carrots and parsnip
Lentil potato casserole with carrots and parsnips

I decided to make lentil casserole with carrot and parsnip. At this time of year, my basis for any casserole tends to be root vegetables and warming herbs and spices. I just love chucking things into a big pan and warming the entire kitchen as I cook.

This lentil casserole recipe could quite easily be turned into a Vegetarian version of Shepherd’s Pie, only you’d need to reduce the liquid more and put more potato on top. But there is something quite charming about a true ‘casserole’ topped with little clouds of mashed potato, which are just browned enough so that the very tops are crispy. For a wholesome meal that complements the richness of our Lentil Casserole, you can try blending up a refreshing Carrot Ginger Smoothie. The combination of these two won’t disappoint you.

This is my easy recipe for healthy lentil casserole with cheese.

Carrot, Parsnip and Lentil Casserole

A wholesome and satisfying meal option for vegetarians and vegans alike.
Total Time 1 hour 20 minutes
Course Main Course
Cuisine French, Mediterranean
Servings 4
Calories 253 kcal


  • 3 carrots
  • 2 parsnips
  • 1 onion
  • 1 clove garlic
  • 1/2 cup red lentils
  • 1 small can kidney beans
  • 2 tsps cumin
  • 1 tsp ginger
  • 1 tsp finely chopped coriander
  • 1 bay leaf
  • Black pepper to taste
  • 1 pint stock made using vegetable bouillon
  • 2 medium potatoes
  • 2 tbsps milk
  • 1 tbsp butter
  • Cheddar cheese to grate.


  • Finely chop the onion and garlic and put in a large pan with a little cooking oil. Saute until soft.
  • Peel and roughly chop the carrots and parsnips. Add to the pan, along with the stock and bring to the boil. Add the lentils and herbs & spices, then put a lid on the pan and simmer until the vegetables are tender and the lentils are cooked (about 20 mins).
  • Preheat the oven to 140oC.
  • Use a slotted spoon to transfer the veg and lentils into a casserole dish, then ladle enough of the liquid to cover them completely. Add the kidney beans and stir in. Put into the oven and cook until a slight skin forms on the top and the casserole is bubbling (30-40 mins).
  • Meanwhile, make the mashed potato. Peel and chop the potatoes and place into a pan of boiling water. Simmer until the potatoes are completely tender.
  • Remove from heat and add the milk and butter to the pan. Mash and season with salt, pepper, and a few dried mixed herbs.
  • Carefully put spoonfuls of the mashed potato onto the vegetable casserole. Increase oven temp to 180oC and return casserole to oven until the potato is just beginning to crisp on the top. (20-30 mins).
  • Grate a small amount of hard cheese (mature cheddar is brilliant in this dish) over the potato.
  • Allow to cool slightly so that it is not scalding, then serve with warm, crusty bread.


– If you want to turn this vegetarian lentil casserole recipe into savoury, you can add meat to the recipe, such as chicken, lamb, turkey, or beef
Keyword baking, casserole, vegetarian
Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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