Ingredients
For the roasted vegetables:
- 250 g parsnips, peeled and chopped into angled pieces, large pieces in half (1 large parsnip)
- 250 g carrots, peeled and chopped into angled pieces (2 large carrots)
- 1 1/2 tablespoons olive oil
For the dal:
- 2 1/2 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoon garam masala
- 1 teaspoon paprika (sweet)
- 1/2 teaspoon turmeric
- 1 tablespoon tomato paste
- 2 cups red lentils, rinsed (400 g)
- 4 cups vegetable broth (1 litre)
- 400 g can chopped tomatoes
- 1 x 400 ml can full-fat coconut milk
- 1 teaspoon salt, or to taste
- Fresh cilantro leaves, to garnish
- lime wedges, to serve (optional)
Instructions
- Preheat oven to 430°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
- Place the carrots and parsnips on the prepared baking sheet and drizzle with 1,5 tablespoons olive oil. Toss until evenly coated and season well with salt. Roast for 20-25 minutes, until tender and golden brown at the edges, turn once halfway through.
- Meanwhile, in a large pot or Dutch oven, heat 2,5 tablespoons olive oil on medium to medium-high heat. Add the onions and cook for until they soften and start to become translucent (about 5 minutes). Add the garlic and spices (coriander, cumin, garam masala, paprika, turmeric) and tomato paste, stirring until aromatic (1 minute).
- Add lentils pot and stir until combined. Then add in the vegetable broth, stir, and bring to a simmer. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the lentils have absorbed most of the liquid (15-20 minutes).
- Stir in the canned tomatoes, coconut milk, and salt. Simmer on low, partially covered, stirring occasionally, until thickened and lentils tender (10-15 minutes). Taste and season with more salt, if needed. If the dal starts becoming too thick, add a little extra broth or water.
- Serve into bowls and top with some of the roasted carrots and parsnip. Finish with fresh coriander leaves and a squeeze of lime juice, if desired. Enjoy!
Nutrition
Notes
- I recommend combining all the spices in a small dish while preparing the ingredients as this make it easy to toss all of them into the pot when needed.
- This recipe is ideal for food prep as leftovers taste just as good, if not better and it stores well in an airtight container, in the refrigerator, for 3-5 days. You can also freeze it for future meals!