Parsnip and Carrot Dhal
- 3 grated carrots
- 4 parsnips, sliced and chopped to thinly
- 1 finely chopped white onion
- 100g roughly chopped spinach
- 300g split red lentils
- 30g grated fresh ginger
- 1 tbsp garam masala
- 1 tbsp cumin seeds
- 1 tin of chopped tomatoes
- Olive oil
Heat the oven to 200°C/180°C for fan oven/gas mark 6.
Place the parsnips on a large baking tray and drizzle generously with oil.
Roast for 30 minutes or until golden.
Whilst the parsnips are in the oven, add the onion to a large pan with some oil, fry until soft.
Add the garam masala, cumin and ginger and fry for a couple minutes longer
Add the lentils, 800ml of boiling water and the chopped tomatoes
Once the lentils are soft, stir in the spinach and grated carrots, simmer for several minutes more
Top with crispy parsnips and serve