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.
- 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
- 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.
- Heat stock in a pan over high heat. Reduce heat to low. Cover to keep hot.
- 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
- 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.
- 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.