Midweek dinner: Parsnip dahl with roasted cumin carrots recipe

This is my go-to recipe during winter for when I need to do something nourishing and flavoursome in a hurry. It is full of plant goodness with all the spices, lentils, parsnip, and carrots. It is an incredibly satisfying meal full of fibre, vitamins, and protein. I hope you enjoy this wholesome bowl of comforting goodness.

(serves 4 people)

Ingredients

For the Parsnip Dahl

1 1/12 cup of red lentils, rinsed

2 parsnips, peeled and grated

1 red onion, diced

2 garlic cloves chopped

1 tsp ground turmeric

1 tsp cumin seeds

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

2 cups vegetable broth

400g tinned coconut milk

Salt and black pepper to taste

Handful of fresh coriander (1/2 to add to the dish and 1/2 to garnish)

For the Roasted Carrot and Cumin Carrot

4 carrots (use rainbow carrots if available) sliced in half

1 tsp ground cumin

1 tbsp olive oil

Salt and pepper to taste

Method

1. Preheat the oven to 180°C.

2. In a large casserole pot add the diced onion to a little olive oil on medium heat and cook until softened. Add the garlic and all the spices, and cook for another minute.

3. Add the parsnips, red lentils, coconut milk and vegetable broth. Bring to a boil, then reduce the heat and allow to simmer for about 20 minutes, or until the parsnips and lentils are cooked through. Make sure to check periodically and sitir as you may need to add a little more water. Season to taste.

4. While the dahl is cooking, prepare the roasted carrots. Place the sliced carrots on a baking sheet and toss them in olive oil and the ground cumin. Add a little seasoning. drizzle with olive oil. Roast in the preheated oven for about 20 minutes, or until the carrots are tender.

5. Serve the Parsnip Dahl in bowls, topped with the roasted carrot and cumin carrots. Garnish with fresh coriander leaves and enjoy!

Enjoy!

Katie xx