Parsnip Dahl topped with Roasted Parsnips and Pink Pickled Onions

This is the perfect dish to make on a Sunday evening, using the leftover veggies that didn't make it into the Sunday Dinner. Eat a bit as an evening snack and heat up the rest for an easy win on Monday. if you don't have enough parsnips, you can add carrots, squash or sweet potato in too! This recipe will make enough for 6 portions.

The Ingredients

4 tbsp of oil

5 Large parsnips

1 tbsp of maple syrup

2 brown onions, thinly sliced

4 garlic cloves, finely chopped

I thumb of ginger, finely grated

400g of split red lentils, rinsed thoroughly

2 large handfuls of coriander, finely chopped, separate the leaves and stems.

3 tbsp tomato puree

1 tin of full fat coconut milk

200g of washed spinach

Coconut Yoghurt

The Spice Mix

1 1/2 tsp of ground turmeric

2 tbsp of ground cumin seeds

2 tbsp of ground coriander seeds

2 tbsp of black mustard seeds, roughly ground

1 finely diced red chilli

a big pinch of sea salt and black pepper

The Pickled Onions

2 red onions

The juice of 2 limes

A big pinch of sea salt

2 tbsp of maple syrup (or honey)

The Method

Preheat the oven to 220 and heat up the oil on a large baking tray.

Meanwhile, mix up the spices and slice up the parsnips into small wedges, adding about half of the spice mix to season the parsnips before adding them to the hot oil in the oven. Cook for about 30-35 minutes, turning occasionally and adding the golden syrup with about 10 minutes to go.

In a large pan, gently fry the onions in oil, adding the rest of the spices, the garlic and ginger once they start to turn golden brown, cooking for a further 2/3 minutes.

Add the parsnips, the lentils, the coriander stems and the tomato puree and stir for a minute or 2, then add the coconut milk and 1.6 litres of hot water (or a nice stock). Stif well then pop the lid on, simmering for 20 minutes. Stir occasionally to make sure it doesn't stick to the bottom of the pan! You can always add more liquid if it needs it.

While this is simmering, massage the onions into the lime juice, salt and maple syrup (or honey) and leave to gently pickle.

Once the lentils are cooked, stir through the spinach then taste to decide if it needs more salt and pepper.

Serve in a bowl and top with a dollop of coconut yoghurt, the pickled onions and a healthy sprinkle of the coriander leaves.