Red lentil dhal, spiced chicken meat balls and roast parsnips
( SERVES 4 )

Red lentil dhal, spiced chicken meat balls and roast parsnips

NZ Woman's Weekly 16/5/2012

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Dhal

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1½ tbsp Sunflower oil
2 Caramelised onions
1 cup Red lentils
2 tbsp Curry powder
400 g Chopped tomatoes
4 cups Vegetable stock

Meatballs

400 g Chicken mince
¾ cup Breadcrumbs
1 Egg
1 tsp Curry powder
½ tsp Salt & freshly ground pepper

Roast parsnips

2 tbsp Oil
6 Parsnips

Directions

  1. Heat oven to 200 degC.
  2. Heat the oil in a pan and add the chopped onions. Fry gently for about 4 minutes or until lightly coloured.
  3. Stir in rinsed red split lentils and curry powder. Add the chopped tomatoes and vegetable stock. Bring to the boil. Cover and reduce heat, simmer for at least 15 minutes.
  4. Mix all meatball ingredients together with wet hands. Mold into walnut-size pieces and drop straight into the hot dhal. Simmer gently for a further 15 minutes until meatballs are cooked through and lentils are soft.
  5. Peel the parsnips and toss them in oil. Place in a roasting tin, then bake in the oven for 20 minutes or until tender.
  6. Spoon the dhal and meatballs into 4 bowls and serve with the parsnip crisps on top.  

Cook's tip: Serve with a squeeze of fresh lemon for an extra kick. If you’re really hungry, add steamed rice. Also, it’s best to season at the end when cooking lentils – they soften easily without the addition of salt at the start of the cooking process.

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