Parsnip, carrot and red lentil dal
Sweet root vegetables give a twist on coconut dal in this simple vegan supper.
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1 hour
-
Serves 4
35 Minutes
Serves 4
What you'll need…
- 250g Cherry Vine Tomatoes
- 1 Garlic clove
- 1/2 Tablespoon Clear Honey
- 1 1/2 Tablespoons Olive Oil
- Salt and pepper
The method
1
Preheat oven to 190°C. In the meantime slice your tomatoes in half and place into a baking tray.
2
Crush the garlic, and combine with the honey, olive oil and salt and pepper.
3
Drizzle the sticky, garlicky mixture over the tomatoes and roast for 30 minutes or until golden and bubbling. Enjoy!
Recipe from Hugh Fearnley- Whitingstall.
