Red Lentil Dhal With Crisp Parsnips |
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Prep Time: 8 Minutes Cook Time: 14 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I can never have enough things to do with lentils. I found this in the February 2008 copy of BBC Good Food magazine and decided to add it for future use. The recipe says that his can be frozen if you leave off the parsnip crisps. Ingredients:
1 tablespoon sunflower oil |
1 teaspoon sunflower oil |
2 onions, chopped |
8 ounces dried red lentils, rinsed |
1 1/2 tablespoons curry powder |
1 (14 ounce) can chopped tomatoes |
1 1/2 pints vegetable stock, hot |
2 parsnips |
Directions:
1. Heat oven to 400 degrees.
2. Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
3. Stir in lentils and curry powder.
4. Add the tomatoes and stock.
5. Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
6. Peel the parsnips and shave into strips.
7. Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
8. Spoon the dhal into 4 bowls and pile the parsnips on top.
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