• 500g parsnips, sliced into even chunks
  • Irish rapeseed oil
  • 1 Irish onion, finely chopped
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 30g fresh ginger, grated
  • 300g split red lentils
  • 400g tin chopped tomatoes
  • 3 carrots, grated
  • 100g Irish spinach, roughly chopped


  1. Heat the oven to 180°C. Put the parsnips on a large baking tray and drizzle with rapeseed oil. Roast for 25-30 minutes until golden and crispy.
  2.  In a large pan, heat some rapeseed oil and add the onion. Fry over a medium heat for 4-5 minutes until soft. Add the dry spiced and ginger, then fry for 2-3 minutes more, stirring regularly.
  3. 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.
  4. 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. Great to eat as is or as a side dish