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 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 |
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. |