Parsnip and Red Lentil Daal

Since moving to the Gold Coast (QLD, Australia) for my Masters degree, I haven't really had the chance to get too creative with my cooking. Partly because I am a little time-poor, but mostly because I am the regular type of poor - the joys of student life! But low (or no) funds doesn't mean low/no flavour. In my frugality, I've managed to find a bunch of tasty vegan meals that I will continue to make and enjoy when my funds (hopefully) return when I go back to work.

One of my favourites is this Indian parsnip lentil daal - which is not only super tasty, but also oil-free.

Serves: 4

Ingredients: 

1 cup of red lentils
1/2 medium brown onion, diced
1 large parsnip, diced or cut into 5cm batons
1 large carrot, diced or cut into 5 cm batons
2 cups of baby spinach
500mL of salt-reduced vegetable stock
1 tablespoon of garam masala
1 teaspoon of tumeric
1 teaspoon of Kashmiri chilli powder (you may want to use less if you have a hot chilli powder, or aren't a fan of spicy food)
Salt and pepper, to taste

Method: 

1. Heat a sauté pan over a medium heat. 
2. Add 1-2 teaspoons of the vegetable stock (or water) and sauté the onion until translucent. 
3. Add the garam masala, turmeric and chilli powder. Cook for 1 minute, or until fragrant. 
4. Add the parsnip, carrot, lentils and vegetable stock and bring to a boil. 
5. Cover and reduce the heat to a simmer. 
6. Cook for 15 minutes, or until the parsnip and carrots are tender and the lentils have softened. 
7. Remove from the heat, stir through the baby spinach, and season with salt and pepper. 
8. Serve with brown rice.