Parsnip Dahl topped with Roasted Parsnips & Pink Pickled Onions

Ingredients

• 4 tbsp ghee or oil
• 5 large parsnips (about 900g)
• 1 tbsp maple syrup
• 2 large onions, thinly sliced
• 4 garlic cloves, finely chopped
• 1 thumb of ginger, finely grated
• 400g split red lentils, rinsed
• 2 large handfuls of fresh coriander, leaves and stems finely chopped separately
• 3 tbsp tomato purée
• 1 × 400ml tin of full-fat coconut milk
• 200g leafy greens, like chard, leaves and stems finely chopped
• Yoghurt, to serve (optional)
• 11/2 tsp ground turmeric
• 2 tbsp ground cumin or 1 1/2 tbsp cumin seeds, roughly ground
• 2 tbsp ground coriander or 1 1/2 tbsp coriander seeds
• 2 tbsp black mustard seeds, roughly ground
• A pinch of chilli flakes or chilli powder
• A big pinch of sea salt and black pepper
• 2 large red onions, thinly sliced
• Juice of 2 limes or 4 tbsp vinegar
• A big pinch of sea salt
• 2 tsp maple syrup (optional)