Root vegetable dhal with flatbread and yoghurt

1. Heat one tablespoon oil in a large saucepan over medium heat. Add onion and cook for 3-4 minutes or until soft and translucent. Add ginger, chilli, curry leaves, turmeric and one tablespoon cumin seeds. Cook for one minute or until fragrant. Stir in lentils, stock, carrot and parsnip. Cook, stirring occasionally, for 15 minutes or until lentils are tender.
2. Meanwhile, make the flatbread. Mix flour, ⅓ cup yoghurt, salt and remaining 2 teaspoons cumin seeds in a large bowl. Use a wooden spoon initially, then your hands, to bring the dough together. Divide the mixture into four rounds and dust each with a little extra flour. Heat remaining one tablespoon oil in a large frying pan over medium heat. Cook flatbreads for 2-3 minutes each side or until golden, puffy and cooked through.
3. Once the lentils are tender, fold through baby spinach. Serve dhal with flatbread and topped with remaining yoghurt.

Cooking Tip: Dhals should be cooked low and slow for a creamy result. Don’t be put off by the cooking time though; use it to your advantage and make your flatbreads in the meantime.

Nutrition Tip: Eating lentils is a win for us and the environment! They’re full of gut-friendly fibre, are cheap and convenient, and are a more sustainable source of protein than many animal options.