Parsnip, carrot and red lentil dal
Sweet root vegetables give a twist on coconut dal in this simple vegan supper.
-
1 hour
-
Serves 4
20 mins
Serves As a sharing dip
What you'll need…
- 1 kg courgette
- 20 basil leaves
- 200ml lemon juice
The method
1
Start by cutting the courgette in half, then cut each half into four slices lengthways.
2
Cook the chopped courgette very quickly in a large hot pan until soft, stirring constantly with no colour.
3
Blend with the basil and lemon juice and serve straight away!
Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by Forkful Of Plants
