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Carrot and parsnip dhal

Two bowls filled with yellow dhal and topped with roast parsnips

Carrot and parsnip dhal

Name: Carrot and parsnip dhal
Total time: 45 min
Yield: Serves 4
Ingredients: 350g red split lentils; 400g tin coconut milk; 1 tsp ground turmeric; 1 tsp garam masala; a small bunch coriander torn; 1 lime wedged; 2 tbsp sunflower oil; 300g left-over roast parsnips cut into pieces; 300g left-over roast carrots cut into pieces; 1 tbsp cumin seeds; 1 tbsp black mustard seeds; 3 cloves garlic thinly sliced; a thumb-sized piece ginger shredded; 1 red chilli thinly sliced

Adam Bush

Published: November 25, 2021 at 11:40 AM

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Serves 4

Easy

Total time: 45 mins

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Show your leftover roast veggies some love and use them to top a nourishing bowl of spiced tarka dhal. This makes an easy vegan dinner for four

Gluten free

Vegan

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Alternatives

Complete the dish

Make this warming carrot and parsnip dhal, then check out our spiced parsnip soup, parsnip curry, roast carrots and parsnips, bubble and squeak and more Christmas leftovers recipes.

Ingredients

Nutrition

350g red split lentils
400g tin coconut milk
1 tsp ground turmeric
1 tsp garam masala
a small bunch coriander

torn
1 lime

wedged

TARKA

2 tbsp sunflower oil
300g left-over roast parsnips

cut into pieces
300g left-over roast carrots

cut into pieces
1 tbsp cumin seeds
1 tbsp black mustard seeds
3 cloves garlic

thinly sliced
a thumb-sized piece ginger

shredded
1 red chilli

thinly sliced

Nutrition: per serving

kcal635
fat26.2g
saturates15.7g
carbs65.7g
sugars12.7g
fibre15.2g
protein26.4g
salt0.2g

Method

step 1

Tip the lentils into a large pan with the coconut milk, 700ml of water, the turmeric and a pinch of salt. Cook gently, stirring regularly, for 30 minutes until the lentils have cooked through, are starting to collapse and have thickened. Stir through the garam masala and season.
step 2

Heat the oil in a frying pan set over a medium-high heat, and fry the parsnips and carrots for 5 minutes until beginning to crisp. Add the cumin and mustard seeds, and fry for 1 minute before adding the garlic, ginger and chilli, frying for another few minutes.
step 3

Spoon the dhal into bowls, top with the carrots, parsnips and spices, sprinkle over the coriander and serve with lime wedges for squeezing over.

Discover more imaginative Christmas leftovers recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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