Red Lentil and Pumpkin Dahl

A delicious and quick Indian meal made with warming spices and tender sautéed pumpkin.

Serves 6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes


3 Tablespoon rapeseed or sunflower oil
1 large onion, finely chopped
500g sweet pumpkin or butternut squash, peeled and deseeded and cut into 2.5cm chunks
3 cloves garlic, crushed
2 Teaspoon dried chilli flakes
3cm piece ginger, peeled and grated
2 Teaspoon ground cumin
½ Teaspoon ground turmeric
225g red lentils
1 litre vegetable stock
3 Tablespoon chopped coriander
Heat half the oil in a heavy-bottomed pan.
Now fry the onion until it is golden brown.
Meanwhile heat the rest of the oil in a frying-pan.
In this pan sauté the pumpkin pieces until they are golden all over.
Add the tomatoes to the onion pan and cook for a further four minutes.
Next add the garlic and spices and cook for two minutes, stirring a little.
Now add the lentils and pumpkin to the onions
Pour on the stock.
Season with salt and pepper.
Bring to the boil.
Then simmer for 20 minutes or until the lentils have collapsed and the pumpkin is tender.
Adjust the seasoning to taste.