Meals and Courses

Quick Parsnip and Lentil Dhal

cook 20 mins
  • 300 g (10 oz) split red lentils
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon peeled and grated fresh root ginger
  • 2 teaspoons mild curry powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 500 g (1 lb) parsnips, diced
  • 400 ml (14 fl oz) hot vegetable stock
  • 2 tablespoons coconut cream
  • 150 g (5 oz) spinach leaves, roughly chopped
  • salt and pepper
  • naan bread, to serve
  • Cook the lentils in a pan of boiling water for 15 minutes, or according to the packet instructions, until tender.
  • Meanwhile, heat the vegetable oil in a large saucepan and cook the onion, garlic and ginger for 5–6 minutes over a medium heat, stirring frequently, until starting to colour. Add the spices and parsnips, cook for 1 minute, then add the stock and coconut cream and cook for about 10 minutes, until tender.
  • Drain the lentils and add to the stock pan. Add the spinach and stir for 1 minute, until wilted. Season to taste, then spoon into bowls and serve with naan bread.
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