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

Name: Melissa Hemsley's Parsnip Dahl | Comforting One-Pot Vegan Recipe
Total time: 40 min
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)

thehappyfoodie.co.uk

Seasonality takes centre stage in Melissa Hemsley's hearty dahl, made with parsnips and topped with quick pickled onions. Perfect for a cold winter evening and

View full recipe on thehappyfoodie.co.uk

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