Two bowls filled with yellow dhal and topped with roast parsnips

Carrot and parsnip dhal

  • serves 4
  • Easy

Show your leftover roast veggies some love and use them to top a nourishing bowl of spiced tarka dhal. This makes an easy vegan dinner for four


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



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


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


  • 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

Nutritional Information

  • Kcals 635
  • Fat 26.2g
  • Saturates 15.7g
  • Carbs 65.7g
  • Sugars 12.7g
  • Fibre 15.2g
  • Protein 26.4g
  • Salt 0.2g