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- Roast Parsnip and Onion Koshari
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Search results for 550 g of parsnips, peeled and cut into long chunky wedges
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Search results for 1 tsp of ground cinnamon
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Search results for 2 tbsp of vegetable oil
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Search results for 4 garlic cloves, thinly sliced
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Search results for 1 vegetable stock cube
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Search results for 150 g of farfaline or macaroni (or other small pasta shape)
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Search results for 30 g of flat-leaf parsley, finely chopped
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Search results for 1 (400g) tin green lentils
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Search results for 3 onions, sliced
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Search results for 1 tbsp of ground cumin, plus extra to serve
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Ingredients
- 550 g of parsnips, peeled and cut into long chunky wedges
- 1 tsp of ground cinnamon
- 2 tbsp of vegetable oil
- 4 garlic cloves, thinly sliced
- 1 vegetable stock cube
- 150 g of farfaline or macaroni (or other small pasta shape)
- 2 (250g) packs microwave basmati rice
- 30 g of flat-leaf parsley, finely chopped
- 1 (400g) tin green lentils
- 1 (500g) tub low-fat live natural yoghurt, to serve
- 3 onions, sliced
- 1 tbsp of ground cumin, plus extra to serve