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
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.