Pumpkin & Red Lentil Dahl

Rated 5 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

40 minutes

Calories

429

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.

Author:

Isabelle Dunn

Ingredients

Pantry

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

PreppedFRESH

2 cups onion, finely chopped
2 tbsp garlic, crushed
2 tbsp ginger, crushed
2 cups pumpkin, diced
2 tbsp coriander, chopped

Directions

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.