Preheat the oven to fan 220°C / Gas mark 9 and melt 2 tbsp of the ghee or oil on a large baking tray in the oven.
Meanwhile, mix the spice mix in a small bowl and slice up three of the parsnips into about 18 wedges, say 5cm x 1.5cm, then toss the parsnip wedges in the oil on the tray with half of the spice mix. Pop in the oven for about 30 - 35 minutes, tossing halfway through with the maple syrup, until golden and going crispy on the edges.
In a large pan, fry the onion in the remaining 2 tbsp of ghee over a medium heat for 10 minutes, stirring occassionally, while you get on with everything else.
Add the remaining half of the spice mix, plus the garlic and ginger and fry for 3 minutes.
Add the diced parsnip and lentils, the chopped coriander stems and the tomato purée and let fry. After a minute, add the coconut milk, then fill up the tin four times with hot water* (1.6 litres) and pour in, stirring well. Pop the lid on, bring to the boil and immediately turn down to a medium heat and let simmer for 20 minutes. Stir a few times throughout to make sure the lentils don't stick. Add more liquid if you think it needs it or if you like your dahl soupier, like I do.
Meanwhile, scrunch and massage the red onion in a bowl with the lime juice, salt and maple syrup, if using, for 30 seconds, then leave to bathe in the salty lime juice.
Once the lentils and parsnips in the pan are cooked, add the chopped greens, pop the lid on so they steam for 3-5 minutes until just tender, then taste for seasoning. Serve up each bowl, topped with the roasted parsnips, coriander leaves, pink pickled onions and their juices and a dollop of yoghurt, if you like.
*TIP: If you have vegetable stock, use it instead of hot water for extra flavour.
EXTRACTED FROM EAT GREEN BY MELISSA HEMSLEY
(EBURY PRESS, £20)
Photography by Philippa Langley
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