This is such a super dinner for making in bulk – freeze half and thank yourself for a quick dinner on another day, or give one to a friend. Dhal is so comforting!
It also benefits from a handful of spinach stirred in right at the end, or throw in a handful of peas or zucchini. Serve with coriander and lemon and plenty of warm, fresh naan or roti.
Print Recipe Pumpkin and Lentil Dhal
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In a large, heavy-bottomed pot, saute the onion over medium heat until translucent.
Add the fresh ginger and garlic, and saute one minute.
Turn heat to low, and add the spices. Fry them off until they are aromatic and are mingling together.
Add the tomatoes and stir to coat.
Add the lentils and pumpkin and stir to coat.
Add the stock and plenty of salt (depending on how salty your stock is) and leave to simmer 20 minutes, stirring regularly, until lentils are soft. Feel free to put the lid on during this time.
When the lentils and pumpkin are tender, and the dhal is thick, check for seasoning and adjust. Stir in the juice of half a lemon.
Serve with lemon wedges and fresh coriander over the top.