Parsnip and carrot dhal

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
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

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.

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