Name: Carrot and parsnip dhal
Total time: 45 min
Yield: Serves 4
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; 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

Two bowls filled with yellow dhal and topped with roast parsnips

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.