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Warming Pumpkin & Lentil Dahl

Warming Pumpkin & Lentil Dahl

with Brown Rice

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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, the tenderness of sweet pumpkin and the creaminess of fresh goat curd with every mouthful. Grab a fork and dig in, you’ll love everything about this fragrant dahl.

Tags:Low SodiumOne Pot WonderSpicyVeggie
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

red onion

1 tbs

curry powder

1

birdseye chilli

1 portion

pumpkin

1 tsp

vegetable stock

1 tin

diced tomatoes

⅔ cup

red lentils

1 bag

baby spinach leaves

¾ cup

brown rice

1 tub

yoghurt

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

2 cup

hot water

3 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3220 kJ
Fat14.1 g
of which saturates3 g
Carbohydrate119 g
of which sugars26 g
Dietary Fibre0 g
Protein34.8 g
Cholesterol0 mg
Sodium492 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Peeler
Strainer
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely chop the red onion and birdseye chilli (deseeded). Peel the pumpkin and cut it into 2 cm cubes. Rinse the red lentils and the baby spinach.

2

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 curry powder and birdseye chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.

3

Add the combined vegetable stock powder and hot water, diced tomatoes, and the 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.

4

Meanwhile, place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and water in a medium pot 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.

5

Divide the dahl between bowls and serve with the yoghurt.