Parsnip and carrot dhal

Name: Parsnip and carrot dhal
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indian recipes
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

Published: 24 Jan 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 20 min, simmering time 20 min

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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

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.
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.
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.
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.

Recipe from December 2016 Issue

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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Parsnip and carrot dhal

Ingredients

Method

Nutrition

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