Carrot and Parsnip Dhal Recipe | olivemagazine

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