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Carrot & Parsnip Dhal (Lentil Stew)

Carrot and parsnip are the perfect pair in this flavoursome dhal recipe
Difficulty Level: Easy
Serves: 4


Vegetable oil, for frying
3 parsnips, sliced thinly and diagonally
3 carrots, grated
1 cup of leafy greens (e.g. spinach, kale, silverbeet, green cabbage)
1 brown onion, diced
4 garlic cloves, diced
1 small piece of ginger (20-30g), diced
300g split red lentils
800ml of vegetable stock
400g tin of diced tomatoes
Spice mix (1 tablespoon of ground cumin, 1 tablespoon of ground turmeric, 1 tablespoon of garam masala, 1 teaspoon of chilli powder, 1 teaspoon of ground coriander)
Chopped parsley and / or coriander, to serve
Fresh yoghurt, to serve


  1. Pre-heat oven at 200 C
  2. Place the sliced parsnips in a single layer on 1-2 baking trays and drizzle with oil. Bake for 20-30mins or until golden and crispy
  3. Meanwhile, coat a large saucepan with oil and heat on medium. Fry the onion for 2-3mins or until fragrant. Add the ginger, garlic and spice mix and continue to cook for 2-3mins
  4. Add the lentils, vegetable stock and diced tomatoes. Bring to a boil and then turn the heat down to a simmer, cooking for 20mins, or until the lentils are soft
  5. Then, add in the carrot and greens and simmer for 5 more minutes
  6. Stir through the fresh herbs and serve hot, topped with the parsnips and a dollop of fresh yoghurt