Olive Magazine
Two bowls filled with yellow dhal and topped with roast parsnips

Carrot and parsnip dhal

Published: November 25, 2021 at 11:40 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Gluten free
  • Vegan
Nutrition:
NutrientUnit
kcal635
fat26.2g
saturates15.7g
carbs65.7g
sugars12.7g
fibre15.2g
protein26.4g
salt0.2g
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Make this warming carrot and parsnip dhal, then check out our spiced parsnip soup, parsnip curry, 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.

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