Pumpkin & Lentil Dahl
with Brown Rice and Yoghurt
What do you get when you combine pumpkin with lentils, spices and water in a big pot? A delicious curry! Sounds pretty magical ‘eh? Anything that only uses one pot is magic in our books. It tastes pretty magical too, thanks to the balance of a few key spices, sweet pumpkin and creamy yoghurt. Something tasty this way comes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
red onion
⅔ sachet
mild curry powder
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1
birdseye chilli
400 g
pumpkin
1 cube
vegetable stock
1 tin
diced tomatoes
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy.)
1 bag
baby spinach leaves
1 packet
brown rice
1 tub
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1 tbs
olive oil
2 cup
hot water
3 cup
water
Utensils
Cooking Steps
To prepare the ingredients, finely chop the red onion and birdseye chilli (dessed). Peel the pumpkin and cut it into 2 cm cubes. Rinse the red lentils, brown rice, and baby spinach.
Heat the olive oil in a medium saucepan over a medium-high heat. Then add the red onion and cook for 5 minutes, or until the onion is soft. Add the mild curry powder and birdseye chilli and cook for 1 minute, or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.
Add the combined vegetable stock and hot water, diced tomatoes and red lentils to the pan. Bring to the boil. Reduce 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 leaves.
Meanwhile, place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.
To serve, divide the brown rice and dahl between bowls and top with the Greek yoghurt.
