Directions:
- Heat oven to 400 degrees.
- Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
- Stir in lentils and curry powder.
- Add the tomatoes and stock.
- Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
- Peel the parsnips and shave into strips.
- Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
- Spoon the dhal into 4 bowls and pile the parsnips on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.86 Kcal (1214 kJ) | ||
| Calories from fat | 48.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 8% | |
|---|---|---|---|
| Sodium | 232.18mg | 10% | |
| Potassium | 675.04mg | 14% | |
| Total Carbs | 44.37g | 15% | |
| Sugars | 7.37g | 29% | |
| Dietary Fiber | 19.53g | 78% | |
| Protein | 15.67g | 31% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 8.2mg | 46% | |
| Calcium | 71.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 95.53 Kcal (400 kJ) | ||
| Calories from fat | 16.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 8% | |
|---|---|---|---|
| Sodium | 76.52mg | 10% | |
| Potassium | 222.48mg | 14% | |
| Total Carbs | 14.62g | 15% | |
| Sugars | 2.43g | 29% | |
| Dietary Fiber | 6.44g | 78% | |
| Protein | 5.16g | 31% | |
| Vitamin C | 2.7mg | 14% | |
| Iron | 2.7mg | 46% | |
| Calcium | 23.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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