Red Lentil Dhal With Crisp Parsnips Food

ROASTED PARSNIPS

Steps:

• Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice.
• Remove parsnip and onion from bag, discarding marinade.
• Preheat oven to 500°.
• Place parsnip and onion in a shallow roasting pan coated with cooking spray.
• Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.

SIMPLE RED LENTIL DHAL

Steps:

• Heat a heavy based saucepan over medium heat and add oil. When hot, add onion, ginger, garlic, chilli, 1 tsp sea salt and cumin and cook for 10 minutes, stirring occasionally until onion is soft.
• Add lentils and 750 mls of water and cook, stirring occasionally, for 40 minutes over medium-low heat until lentils have dissolved. Keep an eye on the moisture level and add more water depending on desired consistency.
• Remove from heat and stir through lime juice. Top with coriander leaves.
• Serve over rice or as a soup.

RED LENTIL DHAL

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.

RED LENTIL DHAL

Steps:

• In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
• Remove from pan and let cool.
• Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
• Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
• Add garlic and ginger and saute 5 more minutes.
• Add spices and salt, saute 5 minutes more.
• Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
• Add tomato paste and lentils.
• Bring to a boil then lower the heat a bit and simmer for 20 minutes.
• Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
• Simmer 10 more minutes, or until lentils are completely tender.

RED LENTIL DHAL WITH CRISP PARSNIPS

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.