Dinner
Red Lentil & Pumpkin Dahl
Dairy-Free
Gluten-Free
High Fibre
Vegan-Friendly
⏱ 35 min total
🍴 Serves 4
A comforting red lentil and pumpkin dahl with ginger, turmeric, spinach and light coconut milk.
Red lentils provide fibre and plant protein, while pumpkin and spinach contribute additional fibre and micronutrients. Cooking the lentils until soft gives the dahl its naturally thick and comforting texture.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 200 g dried red lentils, rinsed
- 500 g pumpkin or butternut squash, cubed
- 1 tbsp olive oil
- 15 g fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 400 ml light coconut milk
- 400 ml low-salt vegetable stock
- 100 g baby spinach
- Juice of ½ lime
- Fresh coriander, to serve
Method
- 1 Heat the olive oil in a large saucepan.
- 2 Add the ginger, cumin and turmeric and cook for 30 seconds until fragrant.
- 3 Add the lentils, pumpkin, coconut milk and vegetable stock.
- 4 Bring to a simmer and cook for 20–25 minutes, stirring occasionally, until the lentils and pumpkin are soft.
- 5 Gently crush some of the pumpkin with the back of a spoon to thicken the dahl.
- 6 Stir through the spinach until wilted.
- 7 Finish with lime juice and coriander.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.