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Parsnip dhal recipe

Parsnip dhal recipe

50 ratings

Make this parsnip dhal recipe for some cosy autumnal comfort food. Creamy lentils are spiced with cumin, turmeric and chilli and topped with roasted parsnips. Serve with roti for scooping up the dhal! See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 583 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 500g parsnips, peeled and cut into 1cm cubes
  • 3 tsp ground cumin
  • 1 tsp turmeric
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 15g ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 red chilli, (deseeded if you like) finely chopped
  • 250g red lentils
  • 1 vegetable stock cube, made up to 600ml
  • 350g roti
If you don't have red lentils, you can try using green lentils instead

Each serving contains

  • Energy

    2460kj
    583kcal     29%

  • Fat

    16g 23%

  • Saturates

    4g 21%

  • Sugars

    10g 11%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 88.2g Protein 24.8g Fibre 8.9g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C. Tip the parsnip cubes onto a baking tray and sprinkle over 1 tsp ground cumin and ½ tsp turmeric. Drizzle over 1½ tbsp oil and toss everything together, so the spices and oil coat the parsnips. Season and roast for 25-30 mins until golden brown and tender.
  2. Meanwhile, heat ½ tbsp oil in a large saucepan over a medium heat. Add the onion and fry for 10-15 mins until soft and lightly golden. Stir in the ginger, garlic and chilli and fry for another 1-2 mins until fragrant. Add the remaining cumin, turmeric, lentils and the stock. Bring to a boil, cover and reduce the heat slightly to medium-low. Cook for 20 mins, stirring occasionally and topping up with a little more water if it’s all been absorbed, then remove the lid and simmer for another 5-10 mins until the lentils have broken down and the dhal has thickened.
  3. Heat the roti in the oven for 4-5 mins on a baking tray until warmed through. Stir most of the roasted parsnips into the dhal, then top with the remaining. Using a spatula, scrape any of the spiced oil from the roasting tin over the top. Serve with the warmed roti for scooping up the dhal.

See more Parsnip recipes

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