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Make this warming carrot and parsnip dhal, then check out our spiced parsnip soup, parsnip curry, carrot soup, bubble and squeak and more Christmas leftovers recipes.

Ingredients

  • 350g red split lentils
  • 400g tin coconut milk
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • a small bunch coriander, torn
  • 1 lime, wedged

TARKA

  • 2 tbsp sunflower oil
  • 300g left-over roast parsnips, cut into pieces
  • 300g left-over roast carrots, cut into pieces
  • 1 tbsp cumin seeds
  • 1 tbsp black mustard seeds
  • 3 cloves garlic, thinly sliced
  • a thumb-sized piece ginger, shredded
  • 1 red chilli, thinly sliced

Method

  • STEP 1

    Tip the lentils into a large pan with the coconut milk, 700ml of water, the turmeric and a pinch of salt. Cook gently, stirring regularly, for 30 minutes until the lentils have cooked through, are starting to collapse and have thickened. Stir through the garam masala and season.

  • STEP 2

    Heat the oil in a frying pan set over a medium-high heat, and fry the parsnips and carrots for 5 minutes until beginning to crisp. Add the cumin and mustard seeds, and fry for 1 minute before adding the garlic, ginger and chilli, frying for another few minutes.

  • STEP 3

    Spoon the dhal into bowls, top with the carrots, parsnips and spices, sprinkle over the coriander and serve with lime wedges for squeezing over.

Discover more imaginative Christmas leftovers recipes

Turkey Ramen Recipe with Noodles

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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