Parsnip and Red Lentil Dhal | Creamy Indian One-Pot Dish

Peel the parsnips and onion, then cut them into small dice. Peel the ginger and garlic, and grate them finely. Rinse the red lentils thoroughly under cold running water in a fine sieve.

Heat the coconut oil in a deep pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the grated ginger, crushed garlic, turmeric, ground cumin, and garam masala, then fry for 30 seconds while stirring constantly until fragrant.

Stir in the diced parsnips and rinsed red lentils. Pour in the chopped tomatoes and hot vegetable stock. Season with salt to taste, bring to a boil, then reduce the heat to low and simmer covered, stirring occasionally, for about 20 minutes until the parsnips and lentils are completely tender.