Parsnip and carrot dhal

Our twist on a traditional Indian dish includes seasonal parsnips and carrots. This vegetarian recipe only takes 40 minutes to prepare and is best served alongside warm flatbreads.
Ingredients

• 500g parsnips, diagonally sliced into even-sized chunks
• Olive oil for drizzling/frying
• 1 onion, finely chopped
• 1 tbsp cumin seeds

Parsnip and carrot dhal

• 1 tbsp garam masala
• 30g fresh ginger, grated
• 300g split red lentils
• 400g tin chopped tomatoes
• 3 carrots, grated
• 100g young leaf spinach, roughly chopped

Intructions

1. Heat the oven to 200°C/180°C fan/gas 6. Put the parsnips on 1-2 large baking tray(s) and drizzle with oil. Roast for 25-30 minutes until golden and crispy.
2. Meanwhile, in a large pan, heat a glug of oil and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the dry spiced and ginger, then fry for 2-3 minutes more, stirring regularly.
3. Add the lentils, 800ml boiling water and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
4. ...

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