Parsnip, carrot and red lentil dal
Sweet root vegetables give a twist on coconut dal in this simple vegan supper.
-
1 hour
-
Serves 4
30 mins
Serves 2
What you'll need…
- 650g Cheshire new potatoes
- 1/2 cucumber
- 1 small garlic clove crushed
- Handfull of mint
- Bunch of spring onion
- 180g of greek yoghurt
- Salt to taste
The method
1
Begin by making the tzatziki sauce: grate the cucumber and slice the spring onion, then sprinkle with a pinch of salt and squeeze out any excess liquid. Transfer to a bowl, add the yogurt, chopped garlic, and mint, and mix thoroughly. Set aside.
2
Place the potatoes, salt, and mint stalks into a pan of cold water. Gradually bring to a simmer over medium heat and cook for about 25 minutes, or until the potatoes are tender.
3
Drain the potatoes and transfer them to a bowl. Lightly crush with the back of a spoon and season generously.
4
Serve hot or cold, topped with lots of tzatziki.
Recipe by Head Chef, Jake Boyce
