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Red Lentil and Pumpkin Dahl
A delicious and quick Indian meal made with warming spices and tender sautéed pumpkin.
Serves 6 (Estimated) Rating 4/5
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. |