Parsnip dahl with roasted parsnips and pink pickled onions

Serves 6

4 tbsp ghee or oil

5 large parsnips (around 900g)

1 tbsp maple syrup

2 large onions, thinly sliced

4 garlic cloves, finely chopped

1 thumb of ginger, finely grated

400g split red lentils, rinsed

2 handfuls of fresh coriander (leaves and stems separated), both finely chopped

3 tbsp tomato purée

1 x 400ml tin of full-fat coconut milk

200g leafy greens, such as chard (leaves and stems), finely chopped

Yogurt, to serve (optional)

For the spice mix:

11/2 tsp ground turmeric

2 tbsp ground cumin or 11/2 tbsp cumin seeds, roughly ground

2 tbsp ground coriander or 11/2 tbsp coriander seeds

2 tbsp black mustard seeds, roughly ground

Pinch of chilli flakes

For the pink pickled onions:

2 large red onions, thinly sliced Juice of 2 limes or 4 tbsp vinegar

Pinch of sea salt

2 tsp maple syrup (optional)

1 Preheat the oven to 240C/Fan 220C/Gas 9. In a baking tray, heat 2 tbsp of the ghee or oil in the oven.

2 Mix the spice mix ingredients in a bowl and slice up three of the parsnips into about 18 wedges, around 5×1.5cm. Toss the parsnip wedges in the hot ghee or oil with half the spice mix and place in the oven for about 30–35 mins. Halfway through, toss the parsnips and add the maple syrup, then return to the oven for the remaining time, until golden and crispy at the edges.

3 In a large pan, fry the onions in the remaining 2 tbsp of ghee or oil over a medium heat for about 10 mins, stirring occasionally.

4 Add the remaining half of the spice mix, plus the garlic and ginger and fry for a further 3 mins.

5 Dice the remaining two parsnips and add to the onion, garlic and ginger mix along with the lentils, chopped coriander stems and tomato purée, then fry for 1 min.

6 Add the coconut milk, then fill up the tin four times with hot water (1.6ltr) and pour in, stirring well.

Pop the lid on, bring to the boil and immediately reduce to a medium heat. Leave to simmer for 20 mins, stirring occasionally to make sure that the lentils don’t stick. Add more liquid if needed or if you prefer your dahl soupier.

7 Meanwhile, scrunch and massage the red onions in a bowl with the lime juice, salt and maple syrup for 30 secs, then leave.

8 Once the parsnips and lentils are cooked, add the chopped greens and pop the lid on so that they steam for 3-5 mins until just tender. Season to taste. Serve each bowl topped with the roasted parsnips, coriander leaves, pink pickled onions and their juices, plus a dollop of yogurt on top.

Taken from Eat Green by Melissa Hemsley (Ebury Press). Photography: Philippa Langley