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


  • 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


  • 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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Adam Bush Chef Portrait
Adam BushDeputy food editor

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