Carrot and Parsnip Dhal

|Show your leftover roast veggies some love and use them to top a nourishing bowl of spiced tarka dhal. This makes an easy vegan dinner for four|carrots parsnips spinach|olive oil500g parsnips3 carrots100g spinach1 onion400g tinned tomatoes300g split lentils30g fresh ginger|Heat the oven to 200°C/180°C fan/gas 6. Cut up the parsnips and put them on 1-2 large baking tray(s) and drizzle with oil. Roast for 25-30 minutes until golden and crispy.Meanwhile in a large pan heat a glug of oil and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the dry spices and ginger then fry for 2-3 minutes more stirring regularly.Add the lentils 800ml boiling water and the chopped tomatoes. Bring to the boil then turn down to a simmer and cook for 20 minutes.When the lentils are soft stir in the grated carrots and the spinach simmer for 5 minutes more then season to taste and top with the crispy parsnips. Serve with flatbreads yogurt and coriander if you like.|10.00 minutes|4|Olive Magazine