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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.
  • Prep time

    15

    min

  • Cooking Time

    25

    min

  • Serves

    4

  • Difficulty
    Easy

    Easy

  • Ingredients

    13

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
WHAT TO DO
  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.
Source www.delicious.com.au

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