Preheat the oven to 180C. Wash and slice your parsnips into baton shapes- you can peel if preferred but reserve as topping! Place in a roasting dish and toss generously with oil, salt, pepper (including parsnip skins if peeled). Roast in the oven for around 30 minutes until golden and tender, shake and flip half way through.
Meanwhile, place your lentils in a sieve and rinse thoroughly. Then add into a saucepan with stock, coconut milk and 200ml of water (adding more if needed.) Add in your spices, one garlic clove, season with salt and pepper and leave to simmer for 20 minutes, until the lentils have softened. Stir occasionally to make sure they don’t stick. I like to cook mine for 15 minutes but most people do 25+, play around and see what consistency you prefer.
Whilst the lentils and parsnips are cooking, heat 1 tbsp of oil in a pan at a medium heat and add in your sliced onions, cook for around 5 minutes before adding your final garlic clove. Cook for a further 10 minutes, until the onions are nicely caramelised, adding more oil if needed.
Remove the parsnips from the oven and set aside.
Once the lentils have cooked and thickened, stir in ¾ of your onion and garlic mix.
Serve in a bowl and portion over your roasted parsnips, onions, coriander and any other toppings.
