Pumpkin Dahl

Pumpkins are delicious all year round and this easy Pumpkin Dahl is no exception. Red lentils provide a nice vegetarian and vegan source of protein plus they are low in calories and fat. Nutty and earthy in flavour, lentils also have a high nutritional profile and are great for digestive health.
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  • Ingredients


  • 8 x 2cm-thick wedges Jap pumpkin, halved crossways 
  • 1/4 cup (60mL) olive oil 
  • 1L (4 cups) vegetable stock 
  • 1 onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 2 tsp finely grated ginger 
  • 2 tsp finely grated turmeric 
  • 2 cups (400g) red lentils 
  • 400mL coconut milk 
  • 100g snake beans (from Asian grocers) 
  • 3 baby cucumbers, quartered lengthways 
  • Juice of 1 lime 
  • Sliced green chilli, coconut flakes, salted roasted cashews, toasted nigella seeds and micro coriander, to serve
  1. Preheat oven to 220°C. Grease a baking tray and line with baking paper. Add pumpkin and 1 tbsp oil, and toss to coat. Roast for 20 minutes or until tender. Keep warm. 
  2. Heat stock in a pan over high heat. Reduce heat to low. Cover to keep hot. 
  3. Meanwhile, heat remaining 2 tbsps oil in a deep frypan over high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, ginger, turmeric and lentils. Cook, stirring, for 1 minute or until combined. Add hot stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked 
  4. Meanwhile, blanch beans in a saucepan of boiling water for 3 minutes or until tender, then drain and refresh in iced water. Tie beans into knots. Toss beans, cucumbers and lime juice in a bowl. 
  5. Divide dhal among serving bowls. Fold through remaining coconut milk. Press pumpkin into dhal, top with bean salad and serve scattered with chilli, coconut, cashews, nigella seeds and coriander.

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