Red Lentil Dhal With Crisp Parsnips
22 mins (prep 8, cooking 14)
7 ingredients
4 servings
I can never have enough things to do with lentils. I found this in the February 2008 copy of BBC Good Food magazine and decided to add it for future use. The recipe says that his can be frozen if you leave off the parsnip crisps.

Categories:  served-hot , taste~mood , spicy , indian , soups-&-stews , one-dish-meal , oamc~freezer~make-ahead , time-to-make , asian , lentil , <-30-mins , easy , presentation , main-dish , beans , number-of-servings , vegetarian , vegetable ,
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Serving Size (15.98 g)
Servings 4
Amount per Serving
Calories 61.6 Calories from Fat 51.39
% Daily Value *
Total Fat 5.71g 35.12%
Saturated Fat 0.59g 11.79%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2.88mg 0.48%
Total Carbohydrate 3.1g 4.13%
Dietary Fiber 2.95 g 47.21%
Sugars 0.15 g %
Protein 0.79g 6.34%
Vitamin A 1.05IU% Vitamin C 0.04mg%
Calcium 29.12mg% Iron 1.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red lentils, chopped tomatoes