Breadcrumbs  | Lemon and Lime Dahl | Key Lime Pie | Lemon Ice | Aromatic Vegan Prawn and Cashew Curry | Chickpea and cauliflower curry | Spicy Parsnip Soup | Vegan Fish Cakes | Red Lentil and Pumpkin Dahl  |

Text Print

Red Lentil and Pumpkin Dahl

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

heat heat heat

Serves 6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 30 Minutes

Photo soon folks


3 Tablespoon Sunflower Oil
1 Onion, finely chopped
500 Gram Butternut Squash, peeled and deseeded and cut into3cm chunks
3 Garlic Cloves, crushed
2 Teaspoon Dried Chillie Flakes
3 Cm Ginger, grated
2 Teaspoon Ground Cumin
½ Teaspoon Turmeric
225 Cm Red Lentils
1 Litre Vegetable Stock
3 Tablespoon Coriander, chopped
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.