Melissa Hemsley's Parsnip Dahl | Comforting One-Pot Vegan Recipe

Ingredients

• 4 tbsp ghee or oil
• 900g (about 5) large parsnips
• 1 tbsp maple syrup
• 2 large onions, thinly sliced
• 4 garlic cloves, finely chopped
• 1 thumb ginger, finely grated
• 400g split red lentils, rinsed
• 2 large handfuls fresh coriander, leaves and stems finely chopped separately
• 3 tbsp tomato purée
• 1 × 400ml tin full-fat coconut milk
• 200g leafy greens, like chard, leaves and stems finely chopped
• yoghurt, to serve (optional, use dairy-free to make vegan)
• 1½ tsp ground turmeric
• 2 tbsp ground cumin (or 1½ tbsp cumin seeds, roughly ground)
• 2 tbsp ground coriander or (1½ tbsp coriander seeds, roughly ground)
• 2 tbsp black mustard seeds, roughly ground
• A pinch chilli flakes or chilli powder
• A big pinch sea salt and black pepper
• 2 large red onions, thinly sliced
• 2 limes, juiced or 4 tbsp vinegar
• A big pinch sea salt
• 2 tsp maple syrup (optional)