How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Red Lentil Dhal With Crisp Parsnips?

You need 8 ingredients. The key ingredients include: 1 tablespoon sunflower oil, 1 teaspoon sunflower oil, 2 onions, chopped, 8 ounces dried red lentils, rinsed, and more.

Is Red Lentil Dhal With Crisp Parsnips suitable as baking & desserts?

Yes, Red Lentil Dhal With Crisp Parsnips falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Red Lentil Dhal With Crisp Parsnips?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Lentil Dhal With Crisp Parsnips Recipe

Name: Red Lentil Dhal With Crisp Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sunflower oil; 1 teaspoon sunflower oil; 2 onions, chopped; 8 ounces dried red lentils, rinsed; 1 1/2 tablespoons curry powder; 1 (14 ounce) can chopped tomatoes; 1 1/2 pints vegetable stock, hot; 2 parsnips

Bake this irresistible Red Lentil Dhal With Crisp Parsnips at home. Made with sunflower oil, sunflower oil, onions and red lentils. Easy step-by-step in…

This Red Lentil Dhal With Crisp Parsnips relies on simple, everyday ingredients such as sunflower oil, onions, chopped and dried red lentils, rinsed. It comes together quickly and makes 4 servings, at about 122 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Red Lentil Dhal With Crisp Parsnips delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 tablespoon sunflower oil
1 teaspoon sunflower oil
2 onions, chopped
8 ounces dried red lentils, rinsed
1 1/2 tablespoons curry powder
1 (14 ounce) can chopped tomatoes
1 1/2 pints vegetable stock, hot
2 parsnips

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Quick Info

Servings
4 servings
Calories
122 kcal
Category
Baking & Desserts

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