Red Lentil Dhal With Crisp Parsnips
- Reviews 3
Ready In: 22 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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