Red Lentil Pumpkin Dal
Savory Indian-spiced red lentils are simmered with chunks of juicy pumpkin in this cozy pumpkin dal.
Servings: 4
Calories: 342kcal
Ingredients
- 1 tbsp. olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp. fresh grated ginger
- 1 serrano chili pepper, seeded and minced (optional)
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. turmeric
- ½ tsp. cinnamon
- 2-3 dried red chile peppers, to taste
- 2 cups vegetable broth
- 1-14 oz. can diced tomatoes
- 1 cup split red lentils
- 2 cups diced sugar pumpkin, 1 inch cubes, about ½ of an average sugar pumpkin
- ½ cup coconut milk, from a can
- salt and pepper to taste
For Serving:
- fresh cilantro
- cooked basmati rice
Instructions
- Coat the bottom of a medium-sized saucepan with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, ginger, serrano pepper (if using), cumin, coriander, turmeric, cinnamon and dried chili peppers. Sauté 1 minute more, until fragrant.
- Add broth, tomatoes, lentils and pumpkin. Stir a few times to incorporate and bring to a simmer. Allow to simmer until lentils and pumpkin are tender, about 20 minutes, stirring occasionally. Stir in coconut milk and remove from heat. Season with salt and pepper.
- Divide among bowls and serve with rice and cilantro.
Notes
Nutrition information does not include rice.
Nutrition
Calories: 342kcal | Carbohydrates: 43.3g | Protein: 17.5g | Fat: 12.3g | Saturated Fat: 7.2g | Sodium: 699mg | Potassium: 734mg | Fiber: 18.3g | Sugar: 7.4g | Calcium: 70mg | Iron: 5.9mg