Parsnip and carrot dhal

Parsnip and carrot dhal

Our twist on a traditional Indian dish includes seasonal parsnips and carrots. This vegetarian recipe only takes 40 minutes to prepare and is best served alongside warm flatbreads.

Parsnip and carrot dhal

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, simmering time 20 min

Our twist on a traditional Indian dish includes seasonal parsnips and carrots. This vegetarian recipe only takes 40 minutes to prepare and is best served alongside warm flatbreads.

Nutrition: per serving

Calories
489kcals
Fat
9.9g (1.4g saturated)
Protein
24.1g
Carbohydrates
67.4g (17.9 sugars)
Fibre
15.4g
Salt
0.3g

Ingredients

  • 500g parsnips, diagonally sliced into even-sized chunks
  • Olive oil for drizzling/frying
  • 1 onion, finely chopped
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 30g fresh ginger, grated
  • 300g split red lentils
  • 400g tin chopped tomatoes
  • 3 carrots, grated
  • 100g young leaf spinach, roughly chopped
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the parsnips on 1-2 large baking tray(s) and drizzle with oil. Roast for 25-30 minutes until golden and crispy.
  2. Meanwhile, in a large pan, heat a glug of oil and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the dry spiced and ginger, then fry for 2-3 minutes more, stirring regularly.
  3. Add the lentils, 800ml boiling water and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
  4. When the lentils are soft, stir in the grated carrots and the spinach, simmer for 5 minutes more, then season to taste and top with the crispy parsnips. Serve with flatbreads, yogurt and coriander, if you like.

Nutrition

Nutrition: per serving
Calories
489kcals
Fat
9.9g (1.4g saturated)
Protein
24.1g
Carbohydrates
67.4g (17.9 sugars)
Fibre
15.4g
Salt
0.3g

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