Dinner
Red Lentil & Pumpkin Dahl
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
Nutrient dense
Refined sugar free
⏱ 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.
Method
- 1 Heat the olive oil in a large saucepan over medium heat.
- 2 Add the ginger, cumin and turmeric and cook for about 30 seconds, stirring constantly, until fragrant.
- 3 Add the lentils, pumpkin, coconut milk and vegetable stock and stir to combine.
- 4 Bring to a simmer and cook for 20–25 minutes, stirring occasionally to stop the lentils sticking, until both the lentils and pumpkin are completely soft.
- 5 Gently crush some of the pumpkin against the side of the pan with the back of a spoon — this thickens the dahl naturally without needing to blend it.
- 6 Stir through the spinach and cook for a minute or two until wilted.
- 7 Finish with a squeeze of lime juice and a scatter of coriander before serving.
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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.