Optional: Place rice in 2 cups of water for 1 to 2 hours to soak. This helps to reduce the cooking time, and the rice will be fluffier.
In a medium saucepan, roast cardamom pods, clove, and cinnamon over low heat until you get an aroma.
Add soaked rice with soaking water or dry rice with 2 cups of fresh water to the pan.
Cook over low heat until rice is tender, approx. 25 minutes.
You may wish to cover the pot. Add water if needed as water is soaked or evaporates.
To make the casserole, heat the ¼ cup water in a large pan until bubbling.
Add onions and garlic and cook over a medium heat for 3-4 minutes until softened. Stir occasionally. If onion starts to stick, add further 2-3 tablespoons water and stir to loosen onion.
Add the carrots, parsnips and potatoes, turn up the heat and cook for 6-7 minutes until the vegetables are golden. Add 2-3 tablespoons water as needed to loosen vegetables from bottom of pan.
Stir in the curry powder, pour in the vegetable stock, and bring to the boil.
Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in the cilantro, season to taste and serve with the rice.
