Enhanced Parsnip and Lentil Curry

Ingredients

• Cooked rice (4 cups, for serving)
• Salt (to taste)
• Fresh cilantro (1/4 cup, chopped, for garnish)
• Lime (1, juiced, plus wedges for serving)
• Vegetable broth (3 cups)
• Coconut milk (1 can (13.5 ounces))
• Cumin (1 teaspoon, ground)
• Turmeric (1 teaspoon, ground)
• Curry powder (1 tablespoon)
• Fresh ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1, chopped)
• Red lentils (1 cup, rinsed)
• Parsnips (2 cups, diced)

Instructions

1. In a large pot, heat 1-2 tablespoons of oil (such as coconut or olive oil) over medium heat.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin; cook for an additional 2 minutes, stirring constantly to release their aromas.
4. Add the diced parsnips and rinsed red lentils to the pot, stirring well to coat them in the spice mixture.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a boil.
6. Once boiling, reduce the heat and allow it to simmer for 20-25 minutes, or until the parsnips are tender and the lentils have softened.
7. Stir in the lime juice and chopped cilantro, adjusting the seasoning with salt to taste.
8. Serve the parsnip and lentil curry over cooked rice, garnished with additional cilantro and lime wedges if desired.