Red Lentil Dhal With Crisp Parsnips

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. 1

   Heat oven to 400 degrees.

2. 2

   Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.

3. 3

   Stir in lentils and curry powder.

4. 4

   Add the tomatoes and stock.

5. 5

   Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.

6. 6

   Peel the parsnips and shave into strips.

7. 7

   Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.

8. 8

   Spoon the dhal into 4 bowls and pile the parsnips on top.