Classic Warming Pumpkin & Lentil Dahl
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Wheat
- Gluten
- Lupin
- Soy
With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks. There’s a little bit of slow simmering to be done here, but once you’ve tasted the effect of letting all the flavours of curry powder, stock and veggies infuse together, we reckon you’ll agree it’s worth it.
Ingredients
½
red onion
1 tbs
mild curry powder
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
½
long red chilli
400 g
pumpkin
1 cube
vegetable stock
1 tin
diced tomatoes
⅔ cup
red lentils
(May be present: Wheat, Gluten, Lupin, Soy.)
½ bag
baby spinach leaves
1 tub
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1 tbs
olive oil
2 cup
hot water
Utensils
Cooking Steps
To prepare the ingredients, finely chop the red onion and long red chilli (deseeded). Peel the pumpkin and cut it into 2 cm cubes. Crumble the vegetable stock. Rinse the red lentils and wash the baby spinach.
Heat the olive oil in a medium saucepan over a medium-high heat. Add the red onion and cook for 5 minutes or until the onion is soft. Add the mild curry powder and long red chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.
Add the vegetable stock cube, hot water, diced tomatoes, and the red lentils to the pan, stirring with a wooden spoon. Bring to the boil. Reduce the heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach.
Divide the dahl between bowls and serve with the Greek yoghurt.
