If you keep your pantry and fridge well-stocked with long-lasting items like ground spices, tinned tomatoes, onions, lentils, stock, and minced ginger and garlic, you only need to pick up a couple of easy to find fresh ingredients for this pumpkin and red lentil dhal.
It’s another one-pot dish (less washing up!) and takes just 10 minutes to prep and around 25 minutes to cook. We also love the fact the coriander stalks are used as well as the leaves to minimise wastage.
Of course, you can use fresh garlic and ginger instead of the minced stuff, and a bowl of natural yoghurt on the side is helpful if you’ve been a bit overzealous with the chilli.
The following recipe serves 4-6 people.
You will need
- 2 tbsp olive oil
- 1 large onion, chopped
- 1-2 birds eye chillies, finely chopped (optional and could substitute with chilli powder or flakes)
- 1 bunch coriander, stalks finely chopped and leaves set aside for serving
- 1 tbsp minced ginger
- 2 garlic cloves, crushed (or 2 tsp minced ginger)
- 2 tsp cumin
- 2 tsp turmeric
- 1 tsp ground coriander
- 400g tin crushed tomatoes
- 650 pumpkin, cut in 2-3cm cubes
- 250g red lentils, rinsed
- 1L vegetable stock
What you do
Place a large saucepan over medium heat and add the olive oil. Add the onion, chilli, if using, and coriander stalks and fry until softened (around 5 minutes). Add the ginger and garlic and cook for a minute or until fragrant then add the ground spices and cook for a further minute.
Add the tinned tomatoes and stir well. Add the pumpkin, lentils and stock and give another good stir. Bring to the boil then reduce to simmer for 20-25 minutes or until the lentils and pumpkin are cooked through.
Serve over steamed rice and sprinkle with fresh coriander.
Tell us, readers… what’s in your favourite dhal besides lentils?