Lentil, pumpkin and spinach dhal
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Time to make:
40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
$2.75 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
1 small red chilli, seeded, finely chopped
2 teaspoons brown mustard seeds
1/2 teaspoon turmeric
3 vine-ripened tomatoes, diced
300g peeled pumpkin, diced
3/4 cup (150g) red lentils, rinsed, drained
120g baby spinach
1/3 cup reduced-fat plain yoghurt, to serve
2 naan breads, warmed, halved, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Heat olive oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add the garlic, ginger, chilli, mustard seeds and turmeric; cook, stirring, for 1 minute or until fragrant.
Step 2Add tomatoes to the pan and cook, stirring, for 1 minute. Add the pumpkin and lentils with 2 cups of water, and bring to the boil. Reduce heat to low and simmer for 15–20 minutes, or until the lentils are tender and thick. Add the baby spinach and cook, stirring, for 2 minutes, or until wilted. Season with cracked black pepper.
Step 3Serve the dhal with yoghurt and warmed naan bread.
Make it gluten free: Serve dhal with gluten-free pappadams instead of naan bread.
About this recipe
First published: August 2016