Root vegetable dahl

Yield: 4 Servings

Measure Ingredient
1 tablespoon Oil
1 each Onion, chopped
2 eaches Garlic cloves, chopped
1 each Carrot, thinly sliced
1 small Parsnip, diced
4 ounces Turnip, diced
1 each 1\" piece ginger, grated
1 pinch Chili powder
1 tablespoon Coriander
½ teaspoon Turmeric
2 teaspoons Cumin, ground
8 ounces Red lentils
1½ pint Stock
2 tablespoons Cilantro, chopped
\N \N Salt & pepper

Heat oil in a large pot & saute the onion, garlic & carrot for 5 minutes. Add the parsnip, turnip, ginger & the other spices. Cook for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season, bring to a boil, simmer for 20 minutes, stirring occasionally. The dahl should be sfot but not watery. Check the seasoning. Garnish with cilantro.

"BBC Vegetarian" January, 1996

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