Carrot and Parsnip Dhal


Prep time: 
10 minutes
Cooking time: 
35 minutes


Show your leftover roast veggies some love and use them to top a nourishing bowl of spiced tarka dhal. This makes an easy vegan dinner for four


  • olive oil
  • 500g parsnips
  • 3 carrots
  • 100g spinach
  • 1 onion
  • 400g tinned tomatoes
  • 300g split lentils
  • 30g fresh ginger


  1. Heat the oven to 200°C/180°C fan/gas 6. Cut up the parsnips and put them on 1-2 large baking tray(s) and drizzle with oil. Roast for 25-30 minutes until golden and crispy.
  2. Meanwhile, in a large pan, heat a glug of oil and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the dry spices and ginger, then fry for 2-3 minutes more, stirring regularly.
  3. Add the lentils, 800ml boiling water and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
  4. When the lentils are soft, stir in the grated carrots and the spinach, simmer for 5 minutes more, then season to taste and top with the crispy parsnips. Serve with flatbreads, yogurt and coriander, if you like.


Photo Credit: Jonny Hughes @jonny2love
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