Carrot and Parsnip Dhal Recipe
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Kitchen scale
- Pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Spoon
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
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