Carrot, Parsnip and Lentil Casserole from Happy Baking Days

I am continuing with my #SundaySupper series picking from the big list of contributors. I first did a Harvest Rice from Webicurean that is excellent and we have made a few times since! This time a Carrot, Parsnip and Lentil Casserole caught my eye from Happy Baking Days. It leaped off the screen at me for a number of reasons. First off we all love lentils, secondly I am always on the hunt for a good vegetarian meal as we try to do that once a week and thirdly it just made me drool.

We made the dish and it was so fantastic, we literally had to pull ourselves away from the casserole so there would be some left for Ken’s mom as we send her care packages all the time. I loved how hearty it was and if you left out the cheese and did the potatoes vegan the whole thing would be vegan but I have to admit I do struggle with that. Vegetarian not a problem but don’t take away my butter, eggs, milk and cheese. Anyway I digress. I would make this dish for sure again and again. It does have quite a few steps so it would be a good Sunday meal. Something that you can putz with when you have the time. It is a perfect winter meal.

Katy who lives just outside of London in the UK has a cute site in Happy Baking Days. She specializes in sweet treats but as you see offers other fine dishes too!. Katy has Celiac disease so her baking offers gluten free recipes which is a great help for those seeking these recipes. She is new to blogging as she has only started in July. I loved her little Ghostly Chocolate Orange Tarts she did at Halloween. So come over and see her site and say hi from me!!

5.0 from 1 reviews
Carrot, Parsnip and Lentil Casserole from Happy Baking Days
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
A hearty vegetarian meal
  • 1 Tbsp. olive oil
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • ½ cup red lentils, rinsed
  • 1 can kidney beans, drained and rinsed
  • 2 tsp. cumin
  • 1 tsp. ginger
  • 1 tsp. finely chopped corriander
  • 1 bay leaf
  • Salt and pepper to taste
  • 600 ml. vegetable stock
  • 2 medium yukon gold potatoes
  • 2 Tbsp. milk
  • 1 Tbsp. butter
  • Parmesan cheese, grated
  1. Add olive oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs and spices. Simmer covered for 20min. or until the vegetables are tender and the lentils are cooked.
  2. Preheat oven to 300F. Spray a casserole dish with cooking spray if needed. Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling.
  3. Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return casserole to oven and bake for an additional 20-30 min. until potatoes begin to crisp.
  4. Add grated parmesan and broil until slightly browned. Cool slightly and serve with warm crusty bread.




  1. says

    By golly, this looks delicious!! I wish I had seen this recipe before Thanksgiving…I could have used a healthier side dish as opposed to cramming my face with sweet potato casserole 😉 Hope you had a wonderful Thanksgiving!

  2. Julia Smith says

    This recipe was delicious! It tasted even better as leftovers; time allowed the juices to absorb into the veggies. I used a few additions that worked great. I added 1 sliced sweet potato, simmering it with the parsnips and carrots. I also added 1/3 c. golden raisins and turkey sausage (2 links, sliced and pan-fried) right before I plopped on the mashed potatoes. I know this meal was vegetarian, but I couldn’t resist trying this one with some meat!

  3. Kim says

    A friend on FB sent me this site. I threw together an escallop of cabbage, potatoes, and onions. It’s a “by guess and by golly” recipe, because I don’t measure things.
    1/2 head green cabbage, shredded
    1 thinly sliced potato (I used a madeline)
    1/2 white onion thinly sliced and saute
    sharp cheddar (Tilamook white) shredded
    panko bread crumbs
    season with salt and pepper to taste; toss in some thyme
    modified béchamel sauce (make rue with butter and flour, add milk while whisking, toss in some cream cheese, heat until thickened)
    preheat oven to 350F
    Butter casserole dish, layer cabbage, onion, potato, cheese, béchamel, repeat.
    Bake 25 minutes, remove from oven top with Panko (next time I’m adding some grated parmesan to the panko) and heat another 25 minutes until topping is browned.
    I served this with vegetarian sausage.


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