Red Lentil Dhal With Crisp Parsnips Recipes
RED LENTIL DHAL WITH CRISP PARSNIPS
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.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
- Stir in lentils and curry powder.
- Add the tomatoes and stock.
- Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
- Peel the parsnips and shave into strips.
- Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
- Spoon the dhal into 4 bowls and pile the parsnips on top.
RED LENTIL DHAL
This recipe always turns out rich, spicy and satisfying. Using curry paste (sold by the jar) makes it fast and simple to prepare.
Provided by VeggieChallenge
Categories Lentil
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Carefully sift through the dry lentils and remove any tiny rocks.
- In a large pot, sauté onion with oil and curry paste until softened.
- Add rinsed lentils, water and optional tomato and cinnamon stick.
- Bring to a boil then simmer covered at a low boil for up to an hour until the lentils become creamy.
- Salt to taste.
- Serve as a soup or over rice.
- Source: Vegetarian Tastes of Toronto, p. 73.
Nutrition Facts : Calories 215.8, Fat 4.7, SaturatedFat 0.7, Sodium 11, Carbohydrate 32.8, Fiber 6.3, Sugar 1.6, Protein 12.6
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