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Serves: 6
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)
For the spice mix:
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
For the pink pickled onions:
2tsp maple syrup (optional)
2 large red onions, thinly sliced
2 Juice of limes or 4 tbsp vinegar
Big pinch of sea salt
This is ideal to make at the end of the weekend with any leftover root veg that didn’t make it into the Sunday roast. It will set you up nicely for Monday’s dinner – just reheat and top with the onions and yogurt and either freeze the rest or enjoy later in the week with … Continue reading "Eat Well: Parsnip Dahl topped with Roasted Parsnips & Pink Pickled Onions"
This is ideal to make at the end of the weekend with any leftover root veg that didn’t make it into the Sunday roast. It will set you up nicely for Monday’s dinner – just reheat and top with the onions and yogurt and either freeze the rest or enjoy later in the week with fresh leaves and a crispy fried egg on top. Method: Tip: If you have vegetable stock, use it instead of hot water for extra flavour. Waste not: Swap the parsnips for carrots, sweet potato, squash or cauliflower and you can use kale or spinach in place of the chard. This recipe is from Eat Green by Melissa Hemsley (Ebury Press, £22, hardback) melissahemsley.com
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