Prep 8 mins
Cook 14 mins
I can never have enough things to do with lentils. I found this in the February 2008 copy of BBC Good Food magazine and decided to add it for future use. The recipe says that his can be frozen if you leave off the parsnip crisps.
- 1 tablespoon sunflower oil
- 1 teaspoon sunflower oil
- 2 onions, chopped
- 8 ounces dried red lentils, rinsed
- 1 1⁄2 tablespoons curry powder
- 1 (14 ounce) can chopped tomatoes
- 1 1⁄2 pints vegetable stock, hot
- 2 parsnips
- Heat oven to 400 degrees.
- Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
- Stir in lentils and curry powder.
- Add the tomatoes and stock.
- Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
- Peel the parsnips and shave into strips.
- Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
- Spoon the dhal into 4 bowls and pile the parsnips on top.
I used the parsnip Idea from this recipe on the 'Mixed Dhal' Recipe and was great. Next time I would mabee through on a few spices just to make it that much better TY Sarah Jayne
Deicious! I accidentally spilled a little too much curry powder in mine (oops, butterfingers!) but it didn't do any damage. The parsnips were a lovely sweet crispy contrast I will definitely be making this one again. Thanks!
What a tasty dal! And the crisp parsnips put this over the top. I never imagined that parsnips would take on such a crisp and delightful texture, but they do. I will be using crisp parsnips on more than dal, I can tell you! Thanks for sharing. ~Sue