Parsnip Dahl topped with Roasted Parsnips and Pink Pickled Onions

Ingredients

• 4 tbsp of oil
• 5 Large parsnips
• 1 tbsp of maple syrup
• 2 brown onions, thinly sliced
• 4 garlic cloves, finely chopped
• I thumb of ginger, finely grated
• 400g of split red lentils, rinsed thoroughly
• 2 large handfuls of coriander, finely chopped, separate the leaves and stems.
• 3 tbsp tomato puree
• 1 tin of full fat coconut milk
• 200g of washed spinach
• Coconut Yoghurt
• 1 1/2 tsp of ground turmeric
• 2 tbsp of ground cumin seeds
• 2 tbsp of ground coriander seeds
• 2 tbsp of black mustard seeds, roughly ground
• 1 finely diced red chilli
• a big pinch of sea salt and black pepper
• 2 red onions
• The juice of 2 limes
• A big pinch of sea salt
• 2 tbsp of maple syrup (or honey)