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Parsnip Lentil and Coconut Dhal with Carrot Salad and Crispy Parsnip
Posted by Avant-Garde Vegan in Guest Recipes, Savoury Recipes, Vegan Recipes on 5th January 2017

This classic South Asian delicacy is an exotic treat that delivers flavour and nutrients in abundance. Serve this take on a fiery dhal during the long, cold nights of winter — it’s the perfect comfort food!

What You'll Need

Serves 4
  • 4 shallots, chopped finely
  • 1 garlic clove, minced finely
  • 1 tsp olive oil for drizzle
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 1 tsp dried chilli flakes (add more for more of a spicy kick)
  • 4 small curry leaves
  • 5 medium-size parsnips, peeled and chopped evenly
  • 100g split red lentils
  • pinch salt
  • pinch pepper


Preparation Time:

1. Over a medium heat, sweat the onion and garlic in a drizzle of olive oil.

2. Add all the spices and continue to cook for two minutes. Be careful not to burn the mixture.

3. Add the parsnip and lentils to the saucepan, and quickly add the whole tin of coconut milk.

4. Add a little vegetable stock if you need additional liquid.

5. Season with salt and pepper, and cook until the parsnip and lentils are soft.

6. Allow to cool to room temperature

7. Carefully pour the mixture into the cup of your blender and PULSE until smooth.

8. I topped my dhal with a carrot, onion, chilli, coriander and coconut salad. I also added deep-fried, crispy parsnip strips. Use a peeler to make the strips, and deep fry in vegetable oil until golden and crispy.

Avant-Garde Vegan

Avant-Garde Vegan

As a former chef, food has been an integral part of my life for as long as I can remember. But it was my love of creating my own dishes and then sharing them with the world that got me to where I am today. I have a passion for creating vegan food that looks every bit as good as it tastes. Perhaps the only thing to rival my passion for cooking is my love of photography. And I'm so fortunate, as I get to combine my great passions in life every day.   I love to help others create vegan dishes too, which is why I share my creations via my Instagram account. I also share original recipes on Facebook and Twitter. Oh, and watch out for my video tutorials on YouTube!   My favourite time of year is the period between the end of autumn and Christmas. These few weeks open up an exciting world of culinary possibilities that just aren't available at other times of the year. I get to use seasonal products such as pumpkins, apples and pairs to create festive treats from scratch — and it doesn't get much better than that!