This pumpkin inspired dhal is sure to become one of your autumn favorites. Nourishing, warming, comforting – and so delicious.
Red Lentil Pumpkin Dhal
This pumpkin inspired dhal is sure to become one of your autumn favorites. Nourishing, warming, comforting – and so delicious.
Course: Lunch, DinnerCuisine: IndianDifficulty: Easy
Servings
4
servingsTotal time
30
minutes
Cook Mode
Avoid sticky fingers and keep the devices screen on!
INGREDIENTS
1/2 tbsp 1/2 Neutral oil (e.g. coconut)
1 1 onion finely chopped
2 2 garlic cloves minced
3 tsp 3 ginger minced
1 tsp 1 coriander
1 tsp 1 cumin
1 tsp 1 garam masala
1 tsp 1 turmeric
1 Cup 1 diced pumpkin
1 Can 1 chopped tomatoes
250 g 250 dried red lentils
600 ml 600 vegetable broth
Salt and pepper to taste
- GARNISH
Squeeze of lime
Fresh coriander
Sliced cherry tomatoes
METHOD
- Warm oil in a large heavy-bottom pan.
- Soften the onions for 5 minutes on medium heat, then add the garlic and ginger cooking for 1-2 minutes ensuring garlic does not brown.
- Sprinkle in your spices and stir ingredients to coat. Allow spices to release their fragrance and heat through for 1-2 minutes.
- Stir in pumpkin, chopped tomatoes, red lentils and vegetable broth. Add seasoning to taste. Cover and simmer on low-medium heat for 20 – 30 minutes until lentils are cooked through and pumpkin is softened.
- Stir in coconut milk and allow to warm through.
To serve, spoon into bowls and garnish with a squeeze of lime, fresh coriander and sliced cherry tomatoes.
Notes
- TO SERVE: Spoon into bowls and garnish with a squeeze of lime, fresh coriander and sliced cherry tomatoes.
