Description
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
Ingredients
- olive oil
- 500g parsnips
- 3 carrots
- 100g spinach
- 1 onion
- 400g tinned tomatoes
- 300g split lentils
- 30g fresh ginger
Instructions
- 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.
- 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.
- 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.
- 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.