Red Lentil Dhal with Crisp Parsnips

Name: Red Lentil Dhal with Crisp Parsnips
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp sunflower oil; 1 tsp sunflower oil; 2 onions; 8 oz dried red lentils; 1.5 tbsp curry powder; 1 can chopped tomatoes (14 ounce); 3 cup vegetable stock; 2 parsnips

Lentils, parsnips and tomatoes roasted in the oven and spiced with curry powder for a South Asian dal.

22 min · Serves 4 · Easy

Method

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Time: Prep 8 min · Cook 14 min · 22 min total
Difficulty: easy

1
Heat oven to 400 degrees. Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
2 min
2
Stir in lentils and curry powder. Add the tomatoes and stock. Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
12 min
3
Peel the parsnips and shave into strips. Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
10 min
4
Spoon the dhal into 4 bowls and pile the parsnips on top.