Serves 4 (prep time 10 mins, cook time 10 mins.)

1 tbsp sunflower oil plus 1 tsp

2 onions chopped

200g split red lentils rinsed

1-2 tbsp curry powder (tablespoons not teaspoons!)

400g can chopped tomatoes

850ml hot vegetable stock

2 parsnips

Method

Heat oven to 200c/180c fan or gas 6

Heat oil in a pan & fry onions until lightly coloured—about 2 mins.

Stir in lentils & curry powder, then add tomatoes & stock.

Bring to the boil, reduce heat, cover then simmer for 10 mins. Or until the lentils are tender.

Peel the parsnips & shave with a wide veg peeler into strips.

Toss them in 1 tsp of oil in a roasting tin & bake in the oven until crisp—about 10 mins.

Spoon the lentil dahl into 4 bowls & pile the parsnip crisps on top & serve.