Rooted Daal Bowl

2 portions - 35 mins

A warming, creamy lentil daal simmered with coconut milk, tomatoes and fragrant spices, served with caramelised roasted parsnips.

• Ingredients

  • 130 g (⅔ cup) red lentils, rinsed

  • 2 tsp coconut oil

  • 1 small onion, finely diced

  • 1 garlic clove, pressed

  • 1 tsp fresh ginger, grated

  • ½ tsp turmeric

  • 1 tsp ground cumin

  • 1 tsp garam masala

  • Pinch of chilli flakes

  • ½ tin chopped tomatoes

  • ½ tin coconut milk

  • ¼ cup water (add more as needed)

  • Salt & pepper, to taste

  • Squeeze of lime

  • Fresh coriander (for garnish)

  PARSNIPS

  • 2 parsnips, cut into batons

  • 1 tsp olive oil

  • Pinch of cumin, salt, and pepper

• Method

  STEP 1.

  Preheat oven to 200°C (400°F).
  Toss parsnips with olive oil, cumin, salt and pepper.
  Roast for 20–25 minutes until caramelised and tender.

  STEP 2.

  Heat coconut oil in a small saucepan.
  Add the onion and sauté until starting to soften then add the garlic and ginger to the pan and cook for 2-3 minutes until soft and fragrant.
  Add the turmeric, cumin, chilli flakes and garam masala and cook for 30 seconds.
  Stir in the lentils, chopped tomatoes, coconut milk (saving enough for a drizzle to finish) and water.
  Bring to a simmer and cook gently for 15-20 minutes, stirring occasionally, until lentils are soft and creamy.
  Season with salt, pepper and a squeeze of lime.

  STEP 3.

  Divide the daal between two bowls.
  Top each portion with roasted parsnips and finish with a drizzle of the coconut milk and the fresh coriander.

• Benefits

  • High in plant-based protein from lentils

  • Excellent source of fibre

  • Coconut milk adds nourishing healthy fats

  • Tomatoes contain lycopene

  • Slow-release carbohydrates from lentils and parsnips

  • Parsnips add extra fibre and vitamin C

  • Iron and folate-rich from lentils and coriander

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