Red Lentil Dhal with Crisp Parsnips
Warm, richly spiced, and incredibly satisfying, this Red Lentil Dhal with Crisp Parsnips is the perfect fusion of comfort and flavor. Featuring tender red lentils simmered in a fragrant blend of cumin, turmeric, coriander, and garam masala alongside creamy coconut milk and tangy tomatoes, this dhal boasts a velvety texture and a depth of flavor that feels indulgent yet nourishing. To elevate the dish, crispy roasted parsnips seasoned with paprika, salt, and pepper provide a delightful crunch, adding a sophisticated touch to the hearty bowl. Ready in just under an hour, this vegan-friendly recipe is ideal for cozy weeknight dinners or entertaining guests. Garnished with vibrant fresh cilantro and served with basmati rice or naan bread, it’s a wholesome and irresistible meal that’ll become your new go-to for healthy comfort food. Keywords: red lentil dhal, crisp parsnips, vegan dinner recipe, healthy comfort food, spiced lentil stew.
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Recipe Information
Ingredients
- 200 g red lentils
- 1 yellow onion
- 3 garlic cloves
- 1 tbsp fresh ginger
- 400 g tomatoes (chopped)
- 400 ml coconut milk
- 500 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 0.5 tsp red chili flakes
- 3 parsnips
- 3 tbsp olive oil
- 0.5 tsp ground paprika
- 2 tbsp fresh cilantro (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
Peel and finely chop the onion, garlic, and ginger.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes, or until softened.
Add the garlic, ginger, ground cumin, ground coriander, ground turmeric, and red chili flakes to the pot. Stir and cook for 1-2 minutes until the spices become fragrant.
Stir in the chopped tomatoes and cook for 5 minutes, allowing them to break down.
Add the rinsed lentils, coconut milk, and vegetable stock to the pot. Stir well, then bring to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and the dhal has thickened. Season with salt and garam masala to taste.
While the dhal is cooking, preheat the oven to 200°C (390°F).
Peel the parsnips and slice them into thin strips using a knife or mandoline.
In a mixing bowl, toss the parsnip strips with 2 tablespoons of olive oil, ground paprika, salt, and black pepper.
Spread the seasoned parsnips onto a baking tray in a single layer. Roast in the preheated oven for 15-20 minutes, flipping halfway, until crisp and golden.
Once the dhal is ready, taste and adjust the seasoning as needed. Serve the dhal in bowls and top with the crisp parsnips.
Garnish with freshly chopped cilantro and serve warm. Optionally, pair the dhal with basmati rice or naan bread.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4275 mg | 186% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 76.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5079 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
