Ingredients
1 cup split red lentils, rinsed thoroughly
1 cup pumpkin puree (fresh or canned)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 cups vegetable broth
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
2 tablespoons olive oil or coconut oil
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro and toasted pumpkin seeds for garnish
Instructions
Step 1: Heat the oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft.
Step 2: Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Step 3: Add the turmeric, cumin, coriander, and smoked paprika. Stir constantly for 30 seconds to toast the spices without burning them.
Step 4: Pour in the rinsed red lentils, pumpkin puree, and vegetable broth. Stir well to combine all ingredients.
Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the lentils are soft and have absorbed most of the liquid.
Step 6: Stir in the lime juice and season with salt and pepper. If the dal is too thick, add a splash of water or broth to reach your desired consistency.
Step 7: Serve warm, garnished with fresh cilantro and pumpkin seeds.
Notes
For extra creaminess, stir in half a cup of coconut milk at the end of cooking.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Main Dishes
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: pumpkin and red lentil dal, vegan dal, red lentil recipe, autumn recipes, healthy dinner
