Pumpkin and lentil dahl (GF and DF)

Experience the comforting warmth of pumpkin and lentil dahl with this delightful recipe. The creamy texture of the lentils combines harmoniously with the earthy sweetness of pumpkin, while aromatic spices like cumin, turmeric, and ginger add layers of flavour to this hearty and nutritious dish. Perfect for cozy evenings, this pumpkin and lentil dahl is a satisfying vegetarian option that will leave you feeling nourished and satisfied.

Ingredients

1 tablespoon olive oil

1 onion, diced

3 cloves of garlic, minced

2 teaspoons grated fresh ginger

2 teaspoons mustard seeds

1/2 teaspoon turmeric

1 bay leaf

1 teaspoon of cumin

1 can diced tomatoes

2 cups vegetable stock

1/4 cup coconut milk

3/4 cup red lentils

1/4 pumpkin, cubed

2 cups baby spinach

Method

1. Heat oil in a frypan on medium heat. Cook onion, garlic, ginger, mustard seeds, turmeric and cumin.

2. In a slow cooker on high, add the cooked onion, garlic, spices, bay leaf, vegetable stock, diced tomatoes and pumpkin.

3. Cool on high for 2 hours.

4. Add lentils, cook for an additional hour.

5. Add baby spinach and coconut milk, cook for an additional 30 mins.

6. Serve with rice, fresh herbs and tzatziki (I found a gf and df coconut tzatziki from Woolworths).

7. Enjoy!