Eat Well: Parsnip Dahl topped with Roasted Parsnips & Pink Pickled Onions – Priceless Magazines

Ingredients

• 4tbsp ghee or oil
• 5 large parsnips (about 900g)
• 1tbsp 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
• 3tbsp tbsp tomato purée
• 400ml x 1 tin of full-fat coconut milk
• 200g leafy greens, like chard, leaves and stems finely chopped
• Yogurt, to serve (optional)
• 1.5tsp ground turmeric
• 2tbsp ground cumin or 1½ tbsp cumin seeds, roughly ground
• 2tbsp ground coriander or 1½ tbsp coriander seeds
• 2tbsp black mustard seeds, roughly ground
• Pinch of chilli flakes or chilli powder
• Big pinch of sea salt and black pepper
• 2tsp maple syrup (optional)
• 2 large red onions, thinly sliced
• 2 Juice of limes or 4 tbsp vinegar
• Big pinch of sea salt