Andi’s Red Lentil & Plantain Dhal with Parsnip Fritters

Name: Andi’s Red Lentil & Plantain Dhal with Parsnip Fritters
Total time: 1 h 10 min
Yield: Serves: 4
Ingredients: 500 ml/17 fl oz/2 cups neutral oil (vegetable, rapeseed/canola or sunflower oil); Pinch of black pepper; 1 teaspoon dried chilli/hot pepper flakes; Big pinch of sea salt; 1 teaspoon cumin/jeera seeds; 1 teaspoon ground turmeric; 70 g/2½ oz/½ cup self-raising/self-rising flour; 8 g/¼ oz fresh flat-leaf parsley; 1 sprig of thyme; Simple green salad; Stir-fried greens; Cooked grain of choice (see Cooking Staples); Pinch of sea salt; 1 tablespoon water (optional); 1 teaspoon Caribbean curry powder; 1 teaspoon ground coriander; 2 tablespoons olive or rapeseed/canola oil; 140 g/1 oz/¾ cup dried split red lentils; 1 plantain; Small handful of fresh coriander/cilantro; 1 spring onion/scallion; 20 g/¾ oz root ginger; 1–2 fresh red or green Bird’s Eye chillies; 1 onion; 2 star anise; 800 ml/28 fl oz/scant 3½ cups vegetable stock; 320 g/11¼ oz parsnips (any mix of hard root vegetables – carrots, beetroots/beets, etc); 1 small white onion; 4 cloves garlic

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

TV presenter, author, podcast host and now national treasure, Andi Oliver is one our celebrity ambassadors. She says: “I loved making this dish with the MIH chefs at the Community Meal Service. They gave me a knife, a gastro and we just got on with it. My kind of kitchen. Seeing the work and love the team pour into the meals was amazing – and it was humbling going out

Ingredients

Main course
Vegan
Gluten-free
London

Ingredients

Method