Red Lentil and Pumpkin Dahl

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

Serves - 6 Heat 3 (1-5)

Rating - 4 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes

Ingredients

3 tbsp Sunflower Oil

1 Onion, finely chopped

500 g Butternut Squash, peeled and deseeded and cut into3cm chunks

3 Garlic Cloves, crushed

2 tsp Dried Chilli Flakes

3 cm Ginger, grated

2 tsp Ground Cumin

½ tsp Turmeric

200 g Red Lentils, rinsed and drained

1 lt Vegetable Stock

3 tbsp Coriander, chopped

Method

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.