Pumpkin & Red Lentil Dahl
Effortless Weeknight Favourites
Creamy, hearty, and full of flavor, this vegan Indian-inspired recipe is so easy to assemble. A perfect weeknight dinner! It's also very versatile and can be tweaked to include any leftover vegetables such as kale, cauliflower or broccoli. Simply add 5-10 minutes before the end to add a bit of texture. It's also a perfect dish to batch cook and freeze for later.
¼ cup coconut oil
2 tbsp curry powder
2 tsp turmeric
2 cups dried red lentils
2 cans coconut milk (save ¼ cup to drizzle on top at the end)
1 teaspoon salt
Seasame seeds, to sprinkle on top
2 cups onion, finely chopped
2 tbsp garlic, crushed
2 tbsp ginger, crushed
2 cups pumpkin, diced
2 tbsp coriander, chopped
Brown the onions with the ginger and garlic in coconut oil for 5-10 minutes.
Add the pumpkin and continue cooking until soft and falls apart.
Add the rest of the ingredients (except sesame seeds and coriander) and cook for 25 minutes.
Serve with a sprinkle of sesame seeds, a bit of coriander and a drizzle of coconut oil on top. It goes well with a side of rice and/or poppadums.
Calories 429, Fat 27.3 grams, Cholesterol 0 milligrams, Sodium 413 milligrams, Carbs 39.3 grams, Protein 12.9 grams