Red lentil and pumpkin Dahl

Name: Red lentil and pumpkin Dahl
Cuisine: Asian, Indian
Ingredients: 1 tbsp extra virgin olive oil; 1 brown onion; 2 tbsp fresh ginger, finely grated; 3 cloves garlic, crushed; 1 tsp chilli flakes; 1 tsp chilli powder; 2 tsp coriander powder; 2 tsp cumin powder; 4 tsp garam masala; 1 tsp ground cardamon; 1 tsp cinnamon; Pinch of nutmeg; 1/4 of a pumpkin, seeds and skin removed, diced into bite sized pieces; 2 carrots, chopped; 2 cups red split lentils; 1L vegetable stock; 1 x 400g tin diced tomatoes; 1 x 400ml tin coconut milk; 4 cups baby spinach leaves; 3 limes

5 steps

Updated at: Wed, 16 Aug 2023 18:37:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories719.2 kcal (36%)

Total Fat29.6 g (42%)

Carbs92.9 g (36%)

Sugars11.6 g (13%)

Protein34.2 g (68%)

Sodium1059.7 mg (53%)

Fiber19.2 g (69%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add the oil to a large pot and add the onion, spices, garlic and ginger. Cook until the onion has softened.

Step 2

Add the pumpkin, carrot and lentils and toss to coat in spice mix.

Step 3

Add the stock and tomato and bring to a simmer. Simmer for 30 minutes and then add the coconut milk and the baby spinach, stir well and cook for another ten minutes.

Step 4

Squeeze the juice of 2 limes into the dahl and stir. Add in spinach leaves. Season to taste.

Step 5

Divide amongst bowls and enjoy!