Best 2 Red Lentil Dhal With Crisp Parsnips Recipes
Are you searching for a delightful and wholesome meal that harmoniously blends the flavors of red lentils and crisp parsnips? Look no further! This culinary expedition will guide you through the steps of crafting a delectable red lentil dhal, complemented by the delightful crunch of parsnips. Embark on a journey to uncover a symphony of textures and flavors, as you delve into the art of creating this heartwarming dish.
Check out the recipes below so you can choose the best recipe for yourself!
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
Tips:
- Use dry red lentils. They hold their shape better than split red lentils and give the dhal a heartier texture.
- Rinse the lentils thoroughly before cooking. This removes any dirt or debris and helps them cook evenly.
- Don't overcook the lentils. They should be tender but still hold their shape.
- Use a good quality vegetable broth. It will make a big difference in the flavor of the dhal.
- Add the spices to the dhal towards the end of cooking. This will help them retain their flavor.
- Serve the dhal with rice, naan, or yogurt. It's also delicious with a side of roasted vegetables.
- For the parsnips, choose small to medium-sized roots that are firm and smooth. Avoid any that are bruised or have blemishes.
- Peel the parsnips and cut them into 1-inch pieces. Toss them with olive oil, salt, and pepper, then roast them in a hot oven until they are tender and browned.
- Serve the parsnips immediately with the dhal. You can also sprinkle them with chopped fresh herbs, such as cilantro or parsley.
Conclusion:
This red lentil dhal with crisp parsnips is a delicious and satisfying meal that is perfect for a weeknight dinner. The dhal is hearty and flavorful, while the parsnips add a crispy and sweet contrast. This dish is also relatively easy to make, and it can be tailored to your own taste preferences. For example, you can add more or less spice, depending on your liking. You can also add other vegetables to the dhal, such as carrots, potatoes, or spinach. No matter how you choose to make it, this red lentil dhal with crisp parsnips is sure to be a hit with your family and friends.
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