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:

1. Preheat the oven to fan 220°C/Gas mark 9. Melt 2 tablespoons of the ghee or oil on a large baking tray in the oven.
2. Meanwhile, mix the spice mix in a small bowl and slice up three of the parsnips into about 18 wedges, say 5cm × 1.5cm, then toss the parsnip wedges in the oil on the tray with half of the spice mix. Pop in the oven for about 30-35 minutes, tossing halfway through with the maple syrup, until golden and going crispy at the edges.
3. In a large pan, fry the onions in the remaining 2 tablespoons of ghee over a medium heat for 10 minutes, stirring occasionally, while you get on with everything else.
4. Add the remaining half of the spice mix, plus the garlic and ginger and fry for 3 minutes.
5. Add the diced parsnips and lentils, the chopped coriander stems and the tomato purée and let fry. After a minute, add the coconut milk, then fill up the tin four times with hot water (1.6 litres) and pour in, stirring well. Pop the lid on, bring to the boil and immediately turn down to a medium heat and let simmer for 20 minutes. Stir a few times throughout to make sure the lentils don’t stick to the pan. Add more liquid if you think it needs it or if you like your dahl soupier, like I do.
6. Meanwhile, scrunch and massage the red onion in a bowl with the lime juice, salt and maple syrup, if using, for 30 seconds, then leave to bathe in the salty lime juice.
7. Once the lentils and parsnips in the pan are cooked, add the chopped greens, pop the lid on so they steam for 3-5 minutes until just tender, then taste for seasoning. 
8. Serve up each bowl, topped with the roasted parsnips, coriander leaves, pink pickled onions and their juices and a dollop of yogurt, if you like.

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